I like the scent of matcha, and the summer is to eat ice-cold desserts~ So, this matcha mousse, you deserve it~
Put the gelatin tablets in the water and soak them.
Put the matcha powder in a little bit of milk. Don't pour too much milk at the beginning, because the matcha powder will rise. After the third step of the meringue, check the state of the matcha powder. If it is too thick, add a little milk. In general, the Matcha solution is a liquid state that is not too thin and can flow.
Almost the same matcha solution
Separate the egg white yolk, place the egg white in an oil-free bowl and add 30 grams of sugar for whipping. The way of sending is the same as the way of making a hurricane cake, except that the gluten cream of the hurricane cake is distributed to 9 (that is, the dry foaming state), and the mousse mering cream is only distributed to 7 - pull out the upright corner After that, the sharp corners will be bent (that is, the state of wet foaming).
Sending whipped cream to the texture can be maintained, but it is still in a slow flowing liquid state. Don't send whipped cream to a state where you can sip flowers (the picture is whipped cream)
Sift the Matcha solution, add it to the whipped cream, and mix well. At this time, the consistency of the whipped cream and mering cream should be similar.
Soak the gelatin tablets, pour off the water, add the milk that has not just passed the gelatin tablets, and put them in the steamer until the gelatin tablets melt. (You can also put it in the microwave)
When melting the gelatin tablets, the meringue and the solution in step 5 can be mixed evenly by mixing.
Finally, pour in a slightly cooler milk gelatin solution and mix again to mold.
Mix and look good
Refrigerate overnight, you can eat the next day~ (green, beautiful!)
I used Isuzu's Matcha powder this time, but some people recommend "Keima Matcha Powder". I have heard it. I feel that the tea flavor of Kemai Matcha Powder is more concentrated. Anyway, I waited for this small jar of matcha powder to run out. Try to change. Before I made dessert, I used white sugar. But the last time I was told by science, it’s better to make desserts with granulated sugar, so I changed it... In addition, if you don’t like sweet, please reduce your sugar by yourself~