Matcha Cheese Mousse
1.
Remove 80 grams of biscuits, put them in a fresh-keeping bag and crush them with a rolling pin;
Butter melts into liquid when heated;
Mix the butter with the slag of the digestive cake and stir evenly;
Spread it into a 6-inch cake mold, compact it, and put it in the refrigerator for later use;
Take 180 grams of cream cheese, after it has softened at room temperature, add 60 grams of caster sugar;
2.
Whisk evenly with a whisk until it is smooth and fine without particles;
Add plain yogurt and continue to stir evenly;
Take 10 grams of matcha powder, boil it with boiling water, and stir evenly;
Pour the adjusted matcha into the cheese paste and stir evenly until it is fine and particle-free;
Soak the gelatine slices in cold water in advance;
3.
Pour the milk into the pot, heat it on a low heat for 1 or 2 minutes, do not boil, then turn off the heat, add the soaked gelatine slices, and stir until all are melted;
Pour the milk into the matcha cheese paste and stir evenly with an electric whisk at low speed;
Take 160 grams of whipped cream, add 15 grams of granulated sugar, and beat with an electric whisk at low speed. The cream will not disappear immediately when it drips down, and it will make obvious marks on the surface of the cream;
Pour the whipped whipped cream into the matcha cheese paste and stir until it is fine, even and without particles;
Then pour it into the refrigerated digestive cake bottom cake mold and shake it vigorously to prevent large bubbles in the mousse body;
Put the mold in the refrigerator for more than four hours and let it solidify;
Cover the mold with a hot towel to release the solidified mousse;
Sprinkle a layer of matcha powder on the surface before serving for decoration.
