Ingredients
Mascarpone Puree ( 120g ) | Egg yolk ( 3 ) |
Water ( 40g ) | Sugar ( 60g ) |
Gelatin ( 15g ) | Matcha powder ( 6 grams ) |
Moisture-proof powdered sugar ( 5g ) | |
Black cherries ( 2 pcs ) | Baileys ( 5g ) |
How to make matcha mousse
1. Mix water and sugar and add! Soak the gelatine in cold water in advance
2. Use an induction cooker to bring the sugar water to a boil
3. Fill the egg yolk, but be sure to stir it before filling to prevent egg yolk.Cooked
4.Add gelatine and stir until completely melted
5.Add mascarpone puree and stir well
6.Add matcha powder.Stir evenly! Matcha powder should be mixed with a little boiling water in advance to make it thick.
7.Evaporated milk ➕ Baileys Whisk until 6 or 70% thick, add to the slurry in batches and mix well
8.Down Inside the mold, flatten the surface! Put it in the refrigerator for more than 2 hours
9. If you have a gun at home, just take off the film directly.If not, use it.Apply hot towel evenly to remove the film
10. Decorate the cake and sprinkle with moisture-proof sugar powder
11.Posing
Tips
It is better to soak gelatine in ice water! Pour the matcha powder directly into the slurry and there will be particles in it, so you need to add water first to make it thick, then add it to the slurry and stir evenly.
Decorate according to your favorite pattern! Pregnant women should eat less
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