Matcha Vanilla Mousse
1.
Use a circular cutting die to cut out 6 cm round cake slices and set aside;
2.
To make the vanilla mousse body: break the vanilla bean pods, take out the vanilla seeds, put the shells into the mixture of milk and whipped cream 1, boil, cover and simmer for 20 minutes, filter;
3.
Make vanilla mousse body: stir evenly with fine sugar + egg yolk, heat 2 to 85℃, rush into it, pour it back into the pot, heat again over water, rub the bottom while heating and stir until it is thick, remove from the heat, and continue. Stir, when the temperature drops to 45-50℃, add gelatin soaked in ice water and mix well;
4.
To make vanilla mousse body: When the temperature drops to 30~35℃ (hand temperature), add the whipped cream that has been beaten to 60% of the hair in batches, and mix well;
5.
Assembly 1: Take out the round mousse ring with a diameter of 7cm, wrap the bottom with plastic wrap, put in a cut round chiffon cake, squeeze in half of the vanilla mousse body, and put in the second round Chiffon cake body, put it in the refrigerator and freeze and harden;
6.
Make matcha mousse body: stir milk and matcha powder evenly and heat to 85°C (remember: milk cannot be boiled)
7.
Make matcha mousse body: stir evenly with egg yolk and granulated sugar, add 6 into it, stir while flushing, heat it with insulated water and stir until thick, leave the water (stirring speed should be as fast as possible, mix well, otherwise it will There are bubbles);
8.
To make matcha mousse body: when the temperature drops to 50℃, add gelatine soaked in white chocolate and ice water, melt and mix well;
9.
To make the matcha mousse body: add the whipped cream that has been beaten to 60% in batches and mix well, then add a small amount of rum and mix well;
10.
Assembly 2: Take out the frozen 5 and pour into the prepared matcha mousse, smooth the surface, and freeze it in the refrigerator;
11.
Take out the frozen cake, spread a layer of ready-to-use pectin on the surface, and decorate with cherries and white chocolate pieces after demoulding.
12.
Finished picture
13.
close up;
14.
Dig a spoonful, eat it?
Tips:
1. I use Isuzu's matcha powder here, and the amount of other brands of matcha powder can be increased or decreased as appropriate;
2. When the matcha powder and milk are mixed, it must be stirred to the particle state before proceeding to the next step;
3. The vanilla mousse must be frozen hard before adding matcha mousse, otherwise the effect of demoulding will be affected.
