This time we are making a smooth and rich matcha mousse. The middle of the mousse melts instantly, the cream on top is thick and smooth, and the biscuits underneath are delicious, a rich mousse that melts in your mouth.

♥ Ingredient

12cm about 2 units

Matcha orchid

Almond flour 80g

Tapioca 20g

Green tea powder 3g

Egg white 125g

Sand sugar 45g

♥ Recipe

1. Put the cooking tray and sieve A together

2. Divide the sugar into the egg whites several times and beat until peaks form.

3. Mix and gradually add 1 to 2

4. Place on baking tray and bake. Preheat at 190℃, bake for 14 minutes at 180℃

Green tea mousse cake

White Chocolate 50g

Milk 175g

Sugar 28g

Gelatin leaves 5g

Green tea powder 10g

Fresh cream 35% 230g

♥ Recipe

1. Chop white chocolate

2. Soak gelatin leaves in water

3. Bring milk and sugar to a boil

4. When it starts to boil, add gelatin and dissolve

5. Put 4 bits in Matcha powder and melt

6. Strain number 5 into a bowl of chocolate and mix well

7. Cool in ice water until liquid temperature reaches 35℃ and combine with whipped cream

8. Take out the matcha sponge in the round mold and put it down, pour 200g each and let it cool.

Combination Cream

Ice Cream 35% 65g

Milk 65g

Egg yolk 50g

Sugar 10g

Green tea powder 8g

White Chocolate 65g

Gelatin leaves 2g

♥ Recipe

1. Put gelatin in soft soaking water

2. Mix egg yolks and sugar

3. Put fresh cream and milk in the pan, heat until boiling, add 2 of them, mix well, return the pan

4. Cook while mixing well up to about 80℃ on low heat

5. After the gelatin is added and dissolved, add the matcha powder slowly

6. Strain number 4 into a bowl of white chocolate

7. When the temperature cools down to about 30°C, pour it over the molded round mold and put it in the refrigerator until it solidifies.