Matcha Two-tone Mousse

Matcha Two-tone Mousse

1. Oreo takes heart.

2. Roll to pieces.

3. The butter melts in water.

4. Melt the butter and pour into the Oreo crumbles and mix well.

5. 9-inch square mold mousse ring, wrap the bottom with tin foil.

6. After compaction, put it in the refrigerator to shape.

7. Melt 6 grams of gelatin powder with cold water.

8. The water melts in the insulation.

9. 150 grams of whipped cream beat 60% more.

10. Add sugar and lemon juice to the yogurt.

11. Add the gelatin powder and mix well.

12. Pour in the whipped cream and mix well.

13. Stir well and pour into the refrigerated mold.

14. Cover with plastic wrap and put it in the refrigerator for 1 hour to set.

15. Add matcha powder to the milk and mix well.

16. Sift the matcha milk and pour it into the cream cheese.

17. Stir well.

18. 200 grams of whipped cream is beaten to more than 60%.

19. Melt 8 grams of gelatin powder and pour it into the matcha cheese.

20. Mix well and pour into the whipped cream.

21. Pour into the refrigerated mold.

22. Cover with plastic wrap and refrigerate for more than 4 hours.

23. After refrigerating, use a hair dryer to blow around and demould.

24. Sift some matcha powder.

25. The knife is also hot and cut again.