Mousse did a lot. This is the first time I have eaten Matcha! Because personally don't like the taste of matcha very much... Because I made a matcha biscuit that day, my mother said that she liked the taste of matcha very much. So, I had time today and made a show to honor her!
It uses an 8-inch heart-shaped mousse ring. Haha, big heart, to the person who loves me the most! Mom...
Matcha honey bean mousse
Recipe Recommendations
- light cream 500 grams
- matcha powder 50 grams
- fine sugar 80 grams
- milk 120 grams
- gelatin 30 grams
- honey red bean 100 grams
Steps for Matcha honey bean mousse
1
Wrap mousse rings with tinfoil at the bottom and sides to prevent mousse liquid from leaving out.
2
Press the pre-baked Qifeng cake blank into the required shape with a mousse ring, and place it into a mousse ring wrapped in tinfoil.
3
Sprinkle with honey red beans, place in the refrigerator and refrigerate for later use.
4
Beat 250 grams of whipped cream and 40 grams of sugar until 6 and distribute. (It has a little texture, but it can still flow!)
5
Put 15 grams of gelatine in ice water and soak until soft. (Finally, soak it in ice water at room temperature. The soft gelatine will be removed completely!)
6
Heat the milk against water, wrangle the soft gelatine out of the water, put it into the milk, melt and turn off the heat. (Be sure to heat it away from water, otherwise it will reduce the solidification ability of gelidine!)
7
After the milk liquid added with the gelatine has cooled to room temperature, pour into the whipped cream, add the honey red beans and stir well.
8
Pour the mixed mousse liquid into the mold and spread it with the honey red beans again. Refrigerate for 20 minutes.
9
Then add the remaining 250 grams of whipped cream to 40 grams of granulated sugar and 20 grams of matcha powder to mix with water, beat until 6 and distribute. (I took a little longer here because the time passed quickly when taking pictures.)
10
Add 10 grams of matcha powder to the milk, heat it under water until there are no particles. At this time, add the remaining 15 grams of gelatine that has been soaked in advance, and heat it until melted.
11
Mix with the whipped matcha cream and stir well. It becomes matcha mousse liquid!
12
Take out the frozen mold from the refrigerator and gently touch it with your hand. If it has solidified, you can pour in the stirred matcha mousse liquid. Scrape flat, shake lightly a few times, and place it in the refrigerator again for another hour.
13
Demoulding, use a hair dryer to blow around the mold, and you can easily demoulding!
14
To decorate, sift with a layer of matcha powder, then sift with fancy sugar powder and sieve with a layer of white moisture-proof sugar powder!
15
Done! I forgot to take Qi Feng's picture today. Let's go next time! Look at my finished product..
16
middle part.
17
It's wrapped!