1.
1. Soak the gelatine tablets in cold water to soften
2. 2. Add matcha to sugar and mix well
3. 3. Milk heating
4. 4. Add the matcha in multiple times (otherwise it is easy to cake) and then add the soaked gelatin to melt and turn off the heat and let cool
5. 5. Whipped cream, sugar, and pass until 6 to distribute
6. 6. Mix whipped cream and matcha liquid and filter to make matcha mousse liquid
7. 7. Pour the mousse paste into 6 Lian Bao Ermei Ke silica gel 5 minutes full
8. 8. Cover with plastic wrap and refrigerate for more than 2 hours
9. 9. Now to make yogurt mousse, first mix the whipped cream with sugar and beat 60%
10. 10. Take out 60 grams of yogurt into the soaked gelatin and heat to melt
11. 11. Let cool at room temperature, add the remaining yogurt, and pour into the whipped cream
12. 12. Filter and put it in the mold and refrigerate for 2 hours and then freeze for 2 hours to release the mold
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