Matcha mousse
Spring is here ~ But we are still blizzard here. Today is April 3, and snowflakes are falling in the sky again. In order to make my life full of spring, I made a matcha mousse today ~ Looking at the thick green of matcha, my heart naturally warms a lot.
Recipe Recommendations
- milk fragrance
- skills
- several hours
- ordinary
Steps for Matcha mousse
1
Use a rolling pin to roll the cookies back and forth.
2
Put the butter in a small bowl and soften naturally or place it in the microwave for about 20 seconds.
3
Pour two bags of biscuits into the butter and mix well.
4
Mix well and place it in the mold and flatten it with a spoon.
5
Add a little water to gelatine powder and mix well.
6
Add green tea powder and continue to stir.
7
Add the cream. I bought the freshly brewed cream. This may not be easy to buy in China. Squeeze it out like mousse. If you buy light cream, you have to use an egg beater to beat it yourself.
8
Pour the stirred cream into the mold and smooth it with a knife or chopsticks.
9
Wipe clean around the mold and place in the refrigerator for about 3 hours.
10
When the time is up, gently remove the mold and you can start eating. I squeezed caramel on it, and I prefer sweet ones.Matcha mousse Make Tips
If you don't have matcha powder, you can also add coffee powder or the like. The role of geldine powder is to solidify the cream on the upper layer, so it needs to be kept in the refrigerator for a while.