1. Oreo crushed with a food processor for use
2. Heat the butter in insulated water until it melts and pour it into the Oreo crumbles
3. Stir well
4. The mousse ring is wrapped in tin foil
5. Put the crushed Oreo into the mousse ring, press it tightly with the back of a spoon, and put it in the refrigerator for later use
6. The gelatin slices are cut into sections with scissors and soaked in ice water to soften
7. Take out the soaked gelatin sheet and squeeze the water, put it in the milk and stir until it is fully integrated
8. Sift in the matcha powder and stir evenly with the tea pot until there are no particles
9. Pour the whipped cream into a clean, water-free and oil-free bowl, add fine sugar and beat with a whisk
10. It can be blown to 60%, which can barely flow wet foaming.
11. Pour the matcha milk into the cream and mix it up and down with a silicone spatula
12. The mousse is ready
13. Take out the refrigerated mousse ring from the refrigerator and carefully pour the mousse liquid into it. Put it in the refrigerator for more than 3 hours
14. Put the apple-flavored jelly into a small bowl, add a little cold water, bite it in the microwave for ten seconds, and melt it into a liquid.
15. Salted cherry blossoms soak in advance
16. Take out and soak up the moisture with kitchen paper
17. Take out the solidified mousse and decorate the cherry blossoms on the surface
18. Pour the melted jelly water gently on the surface to make a mirror surface. Put it in the refrigerator to continue refrigerating
19. Take out the completely solidified mousse from the refrigerator, remove the tin foil, and use a hot towel to warm the surrounding area and gently demould
20. Finished product
Tips:This amount can make 3 or 4 mousses. The salted cherry blossoms were soaked in advance, this step was written late.
