Matcha Mousse
by Qiaochu Baking
Favorite
Difficulty
Easy
Time
30m
Serving
3
When Westerners first drank tea, because it tasted bitter and expensive, they respected tea as a high-end drink that can only be enjoyed by nobles. It sounded like the Chinese people felt about imported products when they first drank coffee. same.
More than 1,300 years ago, matcha tea emerged quietly in China and then spread to Japan. People often say that the essence of matcha lies in bitterness. If you are isolated from bitterness, you will not be able to perceive the deep taste of oriental matcha.
From the point of view of the pastry chef, it is not difficult to combine the bitterness of the East with the sweetness of the West: Matcha mousse with macarons, the graceful fusion of bitterness and sweetness is just right.
When the tip of the tongue is hovering between bitter and sweet, just like Faye Wong’s "Ambiguous", it seems thick and light, bitter and sweet, the mousse has a light and smooth taste, penetrates the coolness, and presents bursts of clarity under the package of matcha. The bitter taste melts in the mouth. The bitterness is strong, take a bite of macarons, sweet to the bottom of my heart...
The round macaron and the square matcha mousse are just like the philosophy advocated by the Easterners: the sky is round. When you have passed the beginner stage of baking, you might as well try this beautiful "Biyun Crispy Breast" to upgrade yourself.
Tips: Matcha is described as "blue clouds blowing the wind constantly, white flowers floating in the bowl of noodles", and macarons have always been nicknamed "girl's crisp breasts", so we gave this dessert "Biyun crisp breasts" "I hope you like it."
More than 1,300 years ago, matcha tea emerged quietly in China and then spread to Japan. People often say that the essence of matcha lies in bitterness. If you are isolated from bitterness, you will not be able to perceive the deep taste of oriental matcha.
From the point of view of the pastry chef, it is not difficult to combine the bitterness of the East with the sweetness of the West: Matcha mousse with macarons, the graceful fusion of bitterness and sweetness is just right.
When the tip of the tongue is hovering between bitter and sweet, just like Faye Wong’s "Ambiguous", it seems thick and light, bitter and sweet, the mousse has a light and smooth taste, penetrates the coolness, and presents bursts of clarity under the package of matcha. The bitter taste melts in the mouth. The bitterness is strong, take a bite of macarons, sweet to the bottom of my heart...
The round macaron and the square matcha mousse are just like the philosophy advocated by the Easterners: the sky is round. When you have passed the beginner stage of baking, you might as well try this beautiful "Biyun Crispy Breast" to upgrade yourself.
Tips: Matcha is described as "blue clouds blowing the wind constantly, white flowers floating in the bowl of noodles", and macarons have always been nicknamed "girl's crisp breasts", so we gave this dessert "Biyun crisp breasts" "I hope you like it."
