1. Put 40 grams of sugar and egg yolk in a basin
2. Whisk evenly with a whisk until thick and lighten in color. Set aside
3. Put milk and 40 grams of sugar in a pot and boil
4. Slowly pour into the egg yolk paste in a thin stream
5. Pour while stirring with a whisk
6. Then heat the mixed milk yolk paste insulated water to about 82 degrees and turn off the heat, and continue to stir for a while
7. Soak the gelatine slices in cold boiling water in advance, put them into the milk and egg yolk paste, stir until melted, then sieve the liquid and let it cool
8. After the cream is whipped in advance until it has texture, add it to the sifted milk and egg yolk paste and stir evenly into a cream paste, divide it into 3 equal parts
9. Melt the white chocolate in insulated water, add it to the cream paste and mix well
10. Pour the white chocolate cream paste into the container, put it in the refrigerator and chill until it is set (a little bit is left, for the last garnish)
11. Add the red bean paste to another portion of cream paste and mix well
12. Pour the red bean cream onto the solidified white chocolate mousse, put it in the refrigerator until solidified
13. Add the matcha powder to the third cream batter and mix well
14. Pour the matcha cream onto the solidified bean paste mousse
15. Squeeze a little white chocolate cream on the surface, pull the flower with a toothpick and put it in the refrigerator until it sets
16. Section view
Tips:This time I didn’t use cake slices for the mousse, because it was made in small cups. If you make a big mousse cake, you still need to use cake slices.
