1. Put 50 grams of biscuits into a food bag and use a rolling pin to crush them.
2. Heat 20 grams of butter in a microwave oven to melt it into a liquid state.
3. Add butter to the biscuits and mix well.
4. Pour the crushed butter biscuit into a 4-inch high-height cake mold, press it firmly with a spatula, and then put it in the refrigerator.
5. Add 3-4 grams of gelatin powder to 40 grams of milk and mix well.
6. Stir 80 grams of milk and 30 grams of Nestle condensed milk and heat to a boil. Then add the gelatin milk liquid from the previous step and stir evenly to completely melt the gelatin powder.
7. 60 grams of whipped cream sit in ice water and beat to 5 to distribute.
8. Pour the whipped cream into the milk liquid and stir well.
9. Then, after sieving the above mixture, pour it into two identical containers (I used two small glasses, preferably a silicone mold), and then cover with plastic wrap and freeze it in the refrigerator for more than 1 hour. Make mousse liquid below.
10. Add 20 grams of white sugar to 2 egg yolks, and stir with a manual whisk until the yolks are white and slightly expanded. Then pour 100 grams of slightly boiling milk into the egg yolk liquid several times in small amounts to prevent the egg yolk from turning into egg flowers. Then pour the mixture back into the milk pot and heat it on a low heat, stirring constantly until it has a certain consistency and can hang on the spatula, then turn off the heat. Then mix 4 grams of gelatin powder and 5 grams of matcha powder into the hot mousse and mix well.
11. Mix well and sift into 200 grams of whipped cream and 25 grams of Nestle condensed milk in ice water and beat to 5 distributed whipped cream.
12. Stir evenly with a spatula.
13. The state after mixing is smooth and shiny!
14. Take out the 4-inch cake mold, pour a part of the mousse liquid, put it in the refrigerator and freeze for 10 minutes, let the mousse liquid solidify.
15. Take the frozen custard out of the mold. Put a custard on the mousse in the picture above, with the arc bottom side facing down, then pour a part of the mousse, and then put a custard on top Pour all the mousse liquid.
16. (The mousse is slightly less) Put it in the refrigerator for more than 5 hours.
17. After solidification, take it out and decorate it as you like.
18. Finished product.
Tips:1. The recipe is a 4-inch cake mold. The amount of different mold sizes should also be adjusted accordingly.
2. Matcha powder has different brands and different dosages, subject to color satisfaction.
