Name: Matcha Mousse
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Oreo Cookies; 20g butter; 5g Gidding; 50g milk; 15g Powdered sugar a; 5g Matcha powder; 150g Light cream; 15g Powdered sugar b; 40g Light cream b; Some blueberry; 4g Powdered sugar c

Matcha Mousse

1. Put the bottom of the movable bottom mold on the greased paper, cut a piece of greased paper of the same size, and put it into the bottom of the mold.

2. Prepare an appropriate amount of crushed Oreo cookies.

3. Put the biscuits into the wall breaker and beat them into very fine powder.

4. Heat the butter over water until it melts, and mix Oreo biscuit powder and butter evenly.

5. Spread the mixed biscuits on the bottom of the cake tin, press tightly and put them in the refrigerator for half an hour.

6. Soak the giddingli tablet in advance in a moderate amount of cold water to soften it.

7. Heat the milk and powdered sugar A on low heat until the sugar melts, then turn off the heat.

8. Sift in the matcha powder and mix well.

9. Some fine matcha particles are not well mixed and can be sieved again.

10. Add the soaked gelatin tablets and mix them into a liquid and let it cool for later use. The amount of liquid in this formula is not large and the cooling is faster. Usually at this step, the matcha milk liquid is not hot anymore. You can raise the temperature of the insulated water and put it again. Stir in soft gelatin tablets.

11. Add icing sugar B to whipped cream, sit in a basin of ice water at the bottom of the basin, and whip at medium speed.

12. The cream is whipped to 6.7 percent, and the cream has a light texture.

13. Mix the matcha milk liquid into the cream in 2 times, and stir evenly without lumps.

14. Pour the matcha mousse liquid into a 4-inch raised bottom cake mold, shake it gently to remove large bubbles, and put it in the refrigerator for more than 3 hours.

15. When demolding, place a cup smaller than the mold at the bottom of the mold, blow it along the periphery of the mold with a hair dryer, and then gently slide the mold down.

16. Whip whipped cream B and icing sugar C again. The cream for decorating the flowers should be hardened and put in the decorating mouth to squeeze out a simple flower shape.

17. With a few blueberries, is there any freshness?

18. You can sift in an appropriate amount of matcha powder according to your preference, and you are done. If you do not eat it at this time, put it in the refrigerator first.