Chocolate Matcha Cheese Mousse

2024-07-20 15:00:35 712

A few days ago, when the temperature suddenly dropped, I was ambushed by a cold. I basically didn't want to move in bed for a few days, with a stuffy nose and bitter taste, and my food didn't taste good, not to mention tinkering with delicious food. When it's almost ready, I'll receive the latest notification, my nephew's birthday, and throw a cake for you. I dare not tinker with fresh cream in hot weather, so I came up with this relatively safe mousse, which has a simple and generous appearance, rich taste inside, and has received unanimous praise. (This formula is for an 8-inch round mold, and the formula has been changed from kyra. Thank you for sharing.)

Details of ingredients

Whole egg100 grams
protein40g
Low powder55 grams
Cocoa powder10 grams
Light cream30 grams
Gilding tablets10 grams
Fine sugar25 grams (for protein)
Fine sugar35 grams
water45 grams
Rum10 grams
Matcha powder12 grams
milk180 grams
Mascarpone cheese 60 grams
Light cream240 grams
Fine sugar60 grams

Technique

difficultybeginner
workmanshipbaking
tasteSweetness
timeThree hours

Steps to make Chocolate Matcha Cheese Mousse

Add 1.40 grams of protein in three portions to granulated sugar and beat until dry.
2. Heat the whole egg over hot water to about 40 degrees Celsius, add granulated sugar and beat until it reaches about 2-3 centimeters above the beaten egg head without dripping.
3. Add half of the protein cream and mix well.
4. Sift in low powder and cocoa powder and mix well.
5. Add the remaining half of the protein cream and mix well.
6. Add fresh cream that has been boiled until it is almost boiling
7. Stir evenly.
8. Pour into an 8-inch round mold and gently shake to remove large bubbles.
About 30 minutes at 9.165 degrees Celsius. Take out the inverted button and let it cool.
10. Let's boil the syrup below. Add sugar to the water and cook until it thickens.
11. Add rum and mix well to serve.
Next, let's start making mousse paste. Mix Mascarpone with warm water until smooth.
Mix 13.60 grams of sugar and 12 grams of matcha powder.
14. Pour in slightly heated milk, pour in a little and stir for a while. (Actually, in this step, I feel like we can first heat the sugar in the milk and dissolve it, then slowly add it to the matcha powder)
15. Soak the gelatin tablets in ice water beforehand, squeeze out the water by hand, and then add them to dissolve.
16. Slowly pour in all the milk and mix the matcha powder as well as possible. Sift once to remove small particles of unopened matcha powder.
17. Pour Mascarpone into matcha milk.
18. Mix well with egg mixture.
19.240 grams of light cream (if you feel that the matcha liquid is not sweet enough, you can add an appropriate amount of powdered sugar here and beat it. If you don't like sweetness, you don't need to add it.) Beat until 6-7 portions (I slightly overslept).
20. Add matcha milk solution and stir well with egg whites.
21. Slice the cake evenly into two pieces.
22. Brush on rum syrup.
23. Place a cake slice in the mold.
24. Pour a layer of mousse solution and refrigerate for a while.
25. Sprinkle another layer of honey beans.
26. Add another slice of cake, press down a few times, and refrigerate for a while.
27. Pour in the other half of the mousse solution and refrigerate for at least 4 hours.
28. Finally, decorate with fruit, a layer of fresh milk, and sprinkle with a little matcha powder.