How to make matcha mango cheese mousse

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  1.Pack 3 egg whites in a clean container and add lemon juice.Add 30 grams of powdered sugar in three batches and beat until 9 points are distributed.Seal with film and refrigerate for later use

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  2. Dissolve matcha powder with 50 grams of hot water and mix well, then let cool and set aside

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  3. Add sugar to egg yolks and stir with egg beater until the sugar is completely melted, then add corn oil in batches and stir Beat evenly

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  4. Pour the matcha water into the egg yolk liquid in batches, beat the eggs evenly, sift in the cake flour in three batches, and mix gently with a silicone spatula before adding the next batch.A successful batter is creamy, thick, and drips in smooth, linear shapes.Such as tendons with rough fractures.If there are tendons, cover it with a damp cloth and let it sit for half an hour before using it again.

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  5.Preheat the oven to 170 degrees

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  6. Take out the egg whites, mix them with clean eggs for 3-5 turns, and mix one-third with the batter evenly Then pour in the remaining egg whites and mix.Mixing technique: Use a silicone spatula to turn the batter up from the bottom without making circles.Be gentle and move quickly to avoid defoaming.Mix all the batter and egg whites evenly, pour the batter into the mold, and fall into a smooth ribbon.If there are obvious folding marks that can last for several seconds, it is successful, and the volume of the batter should not shrink.

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  7. After pouring the batter, shake it a few times to shake off the big bubbles and make the surface of the batter smooth.Bake at 170 degrees for 35-40 minutes, then take it out and invert it, and let it cool to demold.

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  8.After demoulding, with the smooth and flat side facing up, cut it with a cake dividing assistant at a position one-third of the height of the bottom of the cake (rough side facing down), and make a thin slice after cutting., a thick slice

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  9. Hollow out the center of the thick cake embryo into a regular circle, neatly stack it on the thin cake embryo and refrigerate for later use



10.90 grams of cheese, add 10 grams of powdered sugar in hot water and beat until smooth

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  11. Soak 5 grams of gelatine powder in cold water, then melt it in hot water at 70-80 degrees.Gelatin liquid

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  12. Add 5 grams of cold boiled water and 10 grams of powdered sugar to the mango pulp and beat into a paste.If the food processor cannot stir normally, add a little more water.Do not add too much.

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  13.After the mango pulp is beaten, mix it with the gelatin liquid and then add it to the cheese paste in batches and mix well

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  14. Add 70 grams of whipping cream Beat 10 grams of sugar over ice (ideal if the room temperature is below 18 degrees, and it will easily fail to beat if it exceeds 25 degrees) until it reaches 6-7%.

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  15. Add one-third of the cheese paste to the whipped cream After mixing well, pour in the remaining cheese paste and continue mixing, working quickly.When stirring, if the room temperature is high, the whipped cream must be kept on ice to keep it cold

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  16. Pour the mixed cheese paste into the hollowed out cake embryo, fill the hollow part, and gently Shake it a few times to make it flat.Refrigerate for 4 hours

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  17.5-8 grams of cranberries cut into very fine cubes.Prepare a small mold (a small mold within 2 inches is recommended) and place it in the center of the mousse

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  18. Sprinkle diced cranberries evenly into the small mold to completely cover the cheese mousse layer.Yes, press gently and flat to remove the mold.Then you can enjoy it.

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  19.If there are any diced cranberries left, they can also be used to decorate the cake