The Matcha Cream Pudding Mousse is Icy, Soft and Creamy. It is A Great Dessert for Hot Summer Days.
1.
5 grams of gelatin tablets, soften them in ice water 10 minutes in advance. Put 25 grams of white sugar and 8 grams of matcha powder together.
2.
100 grams of whipped cream, add in portions and stir evenly.
3.
Stir until the matcha is completely melted and set aside for later use.
4.
300 grams of milk and 30 grams of condensed milk, put together and heated to about 60 ℃, slightly bubbling at the edges. Remember to keep stirring, otherwise the condensed milk will burn off.
5.
Take out the softened gelatin sheet and squeeze out the water. Put it in the milk and stir until the gelatin flakes are completely dissolved.
6.
Add the prepared matcha paste and mix well.
7.
Stir well and sieve it.
8.
Put the sieved matcha milk liquid in a basin with ice water to cool down, so that the matcha pudding made later will not produce matcha precipitation.
9.
Just wait until the temperature of the liquid drops below 30 degrees, or try the temperature with your fingers, and it's cool. Sieve again, pour it into the prepared cup, put it in the refrigerator for 5 hours to set.
10.
After the pudding is set, we prepare the cream layer. 100 whipped cream, 10 grams of white sugar, beat it to a foaming state of 6-7 minutes, and a slightly dense state.
11.
Pour the whipped cream on top of the pudding and smooth the cream.
12.
Sprinkle a little matcha to garnish, and the matcha cream pudding mousse is finished.
13.
Melting milky scent, refreshing faint tea scent.
14.
Sweet, icy, soft and tempting, you can make it yourself at home
Tips:
1. You can put an appropriate amount of honey red beans, matcha and honey red beans are very good, and the taste will be richer.
2. Soaking gelatine tablets at high temperature in summer will soften quickly. Remove them in time after softening, otherwise they will soak.
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