four leaf matcha mousse cake
“The four-leaf clover is an internationally recognized symbol of good luck.Each leaf has a different meaning. It contains the four things you want in your life: fame, wealth, love and health. If you have all of them, you are lucky.(From Baidu)
On this special day, I made a four leaf matcha mousse cake for myself.Good luck to yourself and your family!The finished cake is refreshing, delicate and smooth.Like this fresh green, more intoxicated by its mouth is melting, tea around thick.”
How to make a four leaf matcha mousse cake?
Step 1.
Break the digestive biscuits in a food processor (Figure 1).Melt the butter (2), add the biscuit crumbs (FIG. 3), and stir well (FIG. 4).
Break the digestive biscuits in a food processor (Figure 1).Melt the butter (2), add the biscuit crumbs (FIG. 3), and stir well (FIG. 4).
Step 2.
Cover the bottom of the mousse ring with tin foil and place in a pizza pan.Pour in the biscuit crumbs and press them flat with a spoon. Refrigerate until ready to use.
Cover the bottom of the mousse ring with tin foil and place in a pizza pan.Pour in the biscuit crumbs and press them flat with a spoon. Refrigerate until ready to use.
Step 3.
Soak the gelatine tablets in cold boiling water until soft (Figure 5).Heat milk and sugar over low heat (6).Add the gelatine tablets to the hot milk and stir constantly (Figure 7).Until completely dissolved (Figure 8).
Soak the gelatine tablets in cold boiling water until soft (Figure 5).Heat milk and sugar over low heat (6).Add the gelatine tablets to the hot milk and stir constantly (Figure 7).Until completely dissolved (Figure 8).
Step 4.
Weigh the matcha powder in a bowl, then pour in the light cream (Figure 9).Whip to a state where the veins can flow slowly (Figure 10).Add the gelatine solution (Figure 11).Pour the mixture into the mold (Figure 12) and refrigerate for more than 4 hours.
Weigh the matcha powder in a bowl, then pour in the light cream (Figure 9).Whip to a state where the veins can flow slowly (Figure 10).Add the gelatine solution (Figure 11).Pour the mixture into the mold (Figure 12) and refrigerate for more than 4 hours.
Step 5.
After the cake has been set, remove the tin foil.Use hot towel to surround outside mousse ring to cover, or use hair dryer to turn a circle to blow, can take off film.Put a little matcha powder on the sieve and decorate the plate.
After the cake has been set, remove the tin foil.Use hot towel to surround outside mousse ring to cover, or use hair dryer to turn a circle to blow, can take off film.Put a little matcha powder on the sieve and decorate the plate.
Four leaf matcha mousse cake
Equipment(affiliate link)
- mould
- eggbeater
Ingredients(affiliate link)
- 40 g sugar
- 50 g milk
- 7.5 g gelatin powder
- 10 g matcha
- 250 g whipping cream
Ingredient
- 50 g digestive biscuits
- 21 g butter
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