Matcha Mousse(mo cha mu si )

Matcha Mousse

Introduction:

"Spring has come to La ~ but we are still in blizzard here. Today is April 3, and snowflakes are floating 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."

Production steps:

Step 1: roll the biscuit back and forth with a rolling pin.

Step 2: put the butter into a small bowl, soften naturally or put it in the microwave oven for about 20 seconds.

Step 3: pour two bags of biscuits into the butter and mix well.

Step 4: mix well and put it into the mold, then flatten it with a spoon.

Step 5: mix gelatine powder with a little water.

Step 6: add green tea powder and continue to stir.

Step 7: add the cream. I buy the cream that is good. It may not be easy to buy in China. It's just like mousse. If I buy light cream, I have to use an egg beater to send it by myself.

Step 8: pour the whipped cream into the mold and smooth it with a knife or chopsticks.

Step 9: clean the mold and put it in the refrigerator for about 3 hours.

Step 10: when the time is up, gently take down the mold and you can eat it. This is my caramel. I prefer sweet.

Materials required:

Biscuits: two bags

Matcha powder: 5g

Butter: 10g

Cream: 30g

Gilding powder: or gilding tablets 10g

Note: if there is no Matcha powder, you can also add coffee powder and so on. The function of gilding powder is to solidify the top cream, so you need to put it in the refrigerator for a while.

Production difficulty: ordinary

Craft: Skills

Production time: several hours

Taste: milk flavor

Chinese PinYin : Mo Cha Mu Si