Health benefits
Butter: low protein
Mango: Shengjin
Dragon fruit: low protein
Ingredients
Digestive biscuits ( 120g ) | Whipping cream ( 250g ) |
Milk ( 140g ) | White sugar ( 100g ) |
Cream cheese ( 120g ) | Butter ( 60g ) |
Gelatine tablets ( 15g ) | Matcha powder ( 20g ) |
Water ( 170g ) | Mango ( appropriate amount ) |
Dragon fruit ( appropriate amount ) | |
Cherry (appropriate amount) |
How to make Matcha Jelly Mousse
1. Melt 60 grams of butter insulated heat!
2. Put the digestive biscuits in a plastic bag in advance and use a rolling pin to crush them.Pour the heated butter quickly.Mix well into the biscuits, place into an eight-inch mold, compact and refrigerate for half an hour!
3.Cream cheese melts insulated!
4. Beat the melted cream cheese until smooth!
5. Soak 5 grams of gelatine tablets in cold water until soft!
6. Add 30 grams of white sugar to the light cream and beat until it is evenly divided, just until you can see the lines!
7. Add 70 grams of milk to 20 grams of sugar, heat it and add soaked gelatin sheets Mix well and add half of the cream cheese and mix well!
8. Mix the matcha powder with boiling water in advance and pour it into the gelatine liquid, which is 7 picture!
9.Add half of the whipping cream and stir evenly, the matcha mousse paste is ready!
10.Pour into the refrigerated cookies and put them in the refrigerator for twenty minutes!
11. Then make a white mousse paste, 70 grams of milk and 20 grams of white sugar and heat until the sugar melts , add 5 grams of soaked gelatine sheets and mix well!
12.Add the remaining cream cheese and mix well!
13.Pour the mixed cheese liquid into the remaining whipping cream and mix well!
14.The original mousse paste is ready!
15.Take out the frozen matcha mousse from the refrigerator!
16.Pour the white mousse into the mold and continue to refrigerate for two hours!
17. Cut various fruits into mirrors for later use!
18.Put the fruit on top of the shaped mousse!
19. Heat 170 grams of water and 50 grams of white sugar until the sugar melts, add 5 grams of bubbles Stir the soft gelatine sheets evenly and let them come to room temperature!
20.Pour gently on top of the fruit, or scoop it in with a spoon! Keep it in the refrigerator for another two hours.When demoulding, use a hair dryer to blow along the outer ring of the mold a few times and you can easily demould!
21.Finished picture!
Tips
The mousse paste must be refrigerated and set before pouring the next layer of mousse paste, otherwise the middle will collapse.The crystal surface must be left to room temperature before being poured gently onto the fruit.The temperature will cause the cream to float!
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