Health benefits
Butter: activates blood circulation and removes blood stasis
Ingredients
Consume cookies ( 55g ) | Butter ( 25g ) |
Mascarpone cheese ( 50g ) | Matcha powder ( 5g ) |
Gelatine tablets, mousse paste ( 7g ) | Whipping cream ( 70g ) |
Pure milk ( 50g ) | Gelatine sheets, mirror ( 3g ) |
Pickled cherry blossoms ( 4 pcs ) | Ice cream powder ( 5g ) |
Purified water ( appropriate amount ) |
How to make cheese mousse
1.Crush the biscuits with a small hammer in advance, or use a food processor.
2.Add the butter that has been melted by insulating water and stir evenly.
3. Put a layer of oil paper under the mold, and pour the mixed mousse base into the mold.Compaction.Place in the refrigerator for half an hour.
4.Add pure milk to the soaked gelatine sheets and melt in hot water.
5.After melting, add mascarpone cheese and mix well until there are no particles.
6. Whisk the light cream and matcha powder together until it is 70% thick, with small curves and small hooks.Just texture.
7. Pour in the milk cheese mixture in portions and mix evenly.
8.The mousse paste is completed.
9. Take out the refrigerated mousse base, pour in the mousse paste, and put it in the refrigerator to refrigerate 3 hours.
10.Soak the pickled cherry blossoms for 1 hour in advance and change the water twice.
11. Take it out after refrigeration and put the cherry blossoms on it.
12. Soak the gelatine tablets until soft, then put them in clean purified water, and then melt them with insulating water Add ice cream powder and mix well to form a milky white solution.
13.Pour it into the mold and use a toothpick to pick apart the cherry blossoms.Refrigerate for at least 4 hours, or overnight.
14.The finished product is as shown in the picture.
Tips
When demoulding, use a hair dryer to blow slightly along the edges.
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