Matcha Snowy 丨 Must-have in Summer, Refreshing But Not Greasy
1.
First make vanilla ice cream, condensed milk + rum + vanilla extract, stir well.
2.
Whip the whipped cream until hard.
3.
Stir well with the condensed milk in step 1.
4.
Cover it with plastic wrap and put it in the refrigerator for more than 3 hours, set aside.
5.
Make cheese paste, mascarpone + whipped cream + vanilla ice cream, and mix it with a manual whisk until there are no particles.
6.
Sift the matcha powder into the cheese paste and stir well.
7.
Egg whites + fine sugar, beat to dryness with an electric whisk.
8.
Water + caster sugar, simmer to 116 degrees.
9.
Whisk the egg whites with an electric whisk at low speed while adding the syrup until small points appear.
10.
Gelatine tablets are soaked in ice water in advance, and the water is soaked up with a paper towel.
11.
Insulate water to dissolve the gelatine tablets into a liquid.
12.
Add the gelatin solution to the egg whites and beat them evenly.
13.
Then add the whipped egg whites to the matcha cheese paste, and use a manual whisk to mix well.
14.
Wrap the sides of the mold with tin foil and pour a little cheese paste.
15.
Prepare the coffee liquid, soak the fingerbreads slightly in the coffee liquid.
16.
Put the eclairs in the cheese paste.
17.
Continue to pour the cheese paste and smooth it out.
18.
Put in the soaked fingerbread again, perpendicular to the previous fingerbread.
19.
Pour in the remaining cheese paste, smooth the surface, and gently shake the mold a few times.
20.
Whipped cream + vanilla ice cream + caster sugar, beat to 8 points.
21.
Put it in a piping bag.
22.
On the cheese paste, use a round bezel to squeeze out circles of different sizes.
23.
Put it in the refrigerator for 4 hours and sift the matcha powder before serving.
Tips:
【Tips】
1. The whipped cream in vanilla ice cream needs to be beaten until it is hard, otherwise the finished product will melt quickly when placed at room temperature
2. Gelatine and egg whites are sent, do not need to be sent too hard, otherwise the finished product will be very rough
3. Coffee liquid, it is not recommended to use instant espresso, coffee beans make it taste better
4. The decorated ice cream whipped cream, when the lines appear, change to a manual whisk to continue to beat, and you can leave it to beat too much
