Ingredients ?

Mascarpone cheese 50g

Light cream 110g

Milk 50g

Guillardine slice 5g (one slice)

Rum 5g

Matcha powder (Wakatake) 5g

Powdered sugar 30g

Biscuit base ingredients

Oreo cookies (de-sanded) 40g Butter 18g of Mascarpone Matcha Mousse ?

Gelatin slices softened in cold water (in summer, use ice water to soften) Mascarpone Matcha Mousse Directions Step 1

Select a four-inch mold with a piece of greaseproof paper underneath the mold, Mascarpone Matcha Mousse Directions Step 2

Butter melted in a watery place, and the Oreo cookies that had been removed from the filling were put into a plastic bag and crumbled by hand and then rolled out with a rolling pin to form cookies froth. In the butter mix well and pour into the mold compaction, refrigerated until use. Mascarpone Matcha Mousse Step 3

Add 5 grams of rum to the mascarpone cheese and mix with a hand whisk until smooth. Mascarpone Matcha Mousse Step 4

Melt the giardiniera over water and stir in the mascarpone. (The temperature of the water should not be higher than 50 degrees, otherwise it will affect the gelatin to solidify). How to Make Mascarpone Matcha Mousse Step 5

50 grams of milk is whisked with 5 grams of matcha powder in several batches. Then add the matcha liquid to the cheese batter and mix well. Mix and sieve. Mascarpone Matcha Mousse Directions Step 6

Place 110 grams of light cream with 30 grams of powdered sugar and beat until 60% whipped, that is, the kind that can still be flowed. The first step is to make sure that you have the right ingredients for the tea, so you can make sure that you have the right ingredients for the tea, so you can make sure that you have the right ingredients for the tea. Mascarpone Matcha Mousse Step 8

Pour the mousse mixture into the mold and shock the mold into the refrigerator for 4 hours. Mascarpone Matcha Mousse Step 9

After 4 hours of refrigeration, remove from the mold and blow on a hot towel or hairdryer. Put on the mold remover to remove the mold.