I make green tea mousse by adding raspberry jam to soft green tea mousse. I find the mousse more fragrant with the milk mousse scented with green tea and raspberry jam. It matches the lotus used as a canvas, and the color harmony is good. I finished it off by adding raspberries and a dozen green tea chocolates for a neat garnish

Ingredient

Crushed lotus cake 30g

15 g melted unsalted butter

1 egg yolk

35g sugar

5g cornstarch

2g vanilla extract

120g warm milk

3g green tea powder

15g warm water

5g gelatin leaves

120g fresh cream 50-60%

Raspberry jam

30g white chocolate

20g fresh cream

3g green tea powder

1 g gelatin sheet

Recipe

1. Mix the mashed lotus cake with melted unsalted butter, put it in the bottom of the mold, press it tightly, and then put it in the refrigerator.

2. Put egg yolks, sugar, cornstarch and vanilla extract in a pot, mix well, add warm milk, mix well and cook on low heat until thickened.

3. Mix green tea powder with warm water, put the gelatin sheet soaked in cold water for 10 minutes in (2) and mix well, then add the mixture of green tea powder and water and mix well.

4. Add (3) to 50-60% whipped cream and mix.

5. Pour a little mousse into the mold, add a spoonful of raspberry jam, pour the mousse on top, press flat, put in the refrigerator for about 2 hours to harden.

6. Heat white chocolate and fresh cream in the microwave for about 20 seconds, mix well, add green tea powder and mix well, then add melted gelatin and mix well.

7. Pour (6) onto the frozen mousse, flatten and place in the refrigerator for about 30 minutes.