Matcha honey bean mousse

Wrap the bottom of the mousse circle with plastic wrap and place it on a cake tray

2. Crispy cookie processor crushes

3. Add butter, biscuit crumbs and butter, pour them into the mold, press them with a slightly flat spoon, and put them in the refrigerator for standby

4. Soak 32 grams of gelatin powder in water until soft, pour in heated milk to melt, stir well and set aside for later use

5. Add sugar and matcha powder to light cream, and use an electric mixer to beat until 8 portions are evenly distributed, which means there are no large bubbles and slight patterns

6. When the milk gelatin solution is warm and not hot to the touch, pour it into the matcha mousse solution that has been whipped in step 4 and mix well

7. Remove the mold, sprinkle a layer of honey beans on top of the cookie layer, pour in half of the mousse solution, gently place another layer of honey beans, and pour in the entire mousse solution. Put it in the refrigerator and wait for more than 2 hours

8. First, peel off the cling film, then place the mold and cake on the plate that needs to be placed. Use a hair dryer to blow around the mold for a while, smoothly forming a light lifting mousse circle. If the mousse part is still not separated, blow it for a while, do not blow it too far, to prevent the edges from melting. The entire lightweight mousse ring needs to be balanced at all times. If it becomes loose, there's no need to blow it

9. Decoration. Decorate freely, you can make your favorite look according to your own ideas, sprinkle matcha powder, decorate chocolate cards, etc