Matcha Makes Perfect
1.
Tighten the cling film and wrap the mousse ring. If you like, you can also wrap it with a layer for easy demolding. After wrapping, the mold is placed on a board. I use a small cutting board, which is convenient to put in the refrigerator together.
2.
Boil a pot of water and bring it to a boil.
3.
Melt the white chocolate until there are no particles in water, set aside. Don't melt for too long, otherwise it will be easy to separate water and oil.
4.
The cocoa butter melts until there are no particles in the water barrier and is ready for use.
5.
Mix white chocolate and matcha powder until there are no particles.
6.
Pour in the cocoa butter, stir while pouring, and stir until the mixture is uniform.
7.
Add glucose syrup to the whipped cream and heat it to a boil.
8.
Slowly pour the whipped cream, stirring while pouring.
9.
After pouring, the mixture will become very rough, you can use a whisk to stir.
10.
With a whisk for about ten times, the mixture will become smooth and the chocolate will be emulsified.
11.
Pour chocolate into the mold, and shake the bottom plate several times from top to bottom to shake out the bubbles.
12.
After 12 hours of refrigeration, demould.
13.
Cut into small pieces, sift into the matcha powder.
Tips:
1 This portion is made of raw food. It tastes sweeter when eaten alone. It is recommended to eat with matcha or green tea. It can also reduce the use of glucose syrup.
2 For a delicate demoulding, you can soak it in hot water with a spatula for ten seconds, apply dry and cut into pieces.
3 It is easy to melt, and it is recommended to store in refrigeration.
4 It is easy to air dry in the refrigerator, which will affect the taste. It is recommended to eat as soon as possible.
