How to make ice cream-flavored matcha mousse

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  1. Weigh the ingredients: whipping cream out of the refrigerator In a clean basin, weigh the sugar, milk, biscuits, butter and matcha powder and prepare them.Soak the gelatin slices in ice water in advance and set aside

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  2.Put the homemade biscuits into a bag and crush them with a rolling pin

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  3. Cover the butter with plastic wrap and heat it in the microwave to melt.Use a spatula to mix the biscuits into pieces.

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  4.Put it into a six-inch live-bottomed mold, put on disposable gloves and press it flat and place it in the refrigerator for 20 minutes

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  5. Sift the matcha powder into the human milk and stir evenly.Sieve it once and the liquid will be more delicate

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  6.Drain the soaked gelatin tablets and put them into the matcha milk liquid

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  7. Isolate the water at about 80 degrees and stir the gelatine sheets to melt

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  8. Beat the light cream to soft white sugar with an electric egg beater at low speed

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  9.Then add the matcha milk and stir evenly

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  10.Then take out the biscuit base from the refrigerator, cover it with plastic wrap and freeze it in the refrigerator for eight hours

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  11.Take it out, wrap it in a towel and remove from the mold for a while

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  12.The film is completely removed and ready to be cut into pieces

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  13. Wash and cut the mangoes Count the small pieces

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  14. Place it on top of the cut matcha mousse cake.Taste the matcha mousse with a texture like ice cream