In the law of eating, the taste is more important than everything. The ingredients are cooked and transformed, and the taste is felt on the tip of the tongue. Today's delicious food comes from the summer classic dessert Matcha Mousse. On the palate, mousse is a milky dessert between ice cream and jelly. But she did not melt like the ice cream entrance, but slowly melted gently. It is softer than the jelly Q bomb, a light bubble




From the practice ingredients, mousse needs to add milk. Milk is actually a substitute for water. In addition to dissolving the granular material, it can make the taste of Mousse more delicious and delicious, and it can also promote the finer lubrication of the mousse texture. In addition, the coagulant commonly used in mousse production is gelatin (fish gelatin). The gelatin is mainly used to stabilize the structure in mousse. If it is not added, it will become ice cream and can only be formed in rapid freezing.




The green of Matcha is a summer taste, the most common color in nature, giving a feeling of peace, tranquility, sweetness, hope, and vitality. Matcha has no additives, no preservatives, no artificial colors, except straight Drinking, as a nutritional supplement and natural pigment additive, it has a wide variety of matcha sweets. This sweet matcha mousse is one of the representatives. Add some blueberry embellishment and feel the unforgettable happiness.




Matcha Mousse


Ingredients:


Bottom layer


Digestive biscuits 280 grams, 60 grams of vegetable butter (I chose Maiweita digestive biscuits, the weight of two 6-inch cakes)




Matcha layer


Light cream 200 ml / condensed milk 40 ml / pure milk 100 ml


Gelatine tablets 15g / Matcha powder 10g / powdered sugar 35g




Yogurt layer


Light cream 150 ml / lemon juice 15 ml


Yogurt 200g / Gelatine 15g / Powdered Sugar 35g / Blueberry 100g




[cooking steps]


The first step: first to do the bottom layer: put the digestive biscuits into a special sealed bag and crush with a rolling pin (the sealed bag must use the kitchen special sealed bag, usually can also be loaded with some vegetables and fruits, can better preserve Locked, this sealed bag is not easy to break, it can also be recycled)




Step 2: The butter melts warm water first.




Step 3: Pour the biscuits into a large bowl, pour the melted butter into the mix.




The fourth step: take a 6-inch cake mold, the bottom of the pad with silicone paper, mix the biscuits into the mold and press firmly. Put it in the refrigerator for one hour




Step 5: Yogurt layer: add icing sugar to the whipped cream, use an electric egg beater to send a slight texture, or a whisker to lift a wet foam like the picture, whipping cream recommended Anjia cream, or Volkswagen brand Nestle whipped cream is ok




Step 6: The gelatin tablets are first squeezed with cold water to soften the water, then melted in water, and the lemon juice is ready for use.




Step 7: Pour the yogurt into the whipped cream




Step 8: Pour in the gelatin and lemon juice and mix well.




Step 9: Remove the bottom layer from the refrigerator, pour the yogurt layer, and put it in the refrigerator until it is completely solidified.




Step 10: Matcha layer: Put the matcha powder in the milk and mix well. Matcha powder must be purchased with good quality, otherwise it will suffer.




Step 11: Add the powdered sugar to the whipped cream and send it to the wet foam.