Matcha Mousse| 抹茶慕斯
Matcha Mousse is a good choice for summer, let's make it!
夏日美食推荐,来点抹茶慕斯吧~
用料
Matcha powder|抹茶粉 | 5克(g) |
cream|奶油 | 70克(g) |
sugar|细砂糖 | 20克(g) |
gelatin|吉利丁片 | 5克(g) |
milk|牛奶 | 5ml |
Matcha Mousse| 抹茶慕斯的做法
Prepare the ingredients.
准备食材。Whip the cream to soft peaks and reserve it in the refrigerator; sieve the Matcha powder.
打发奶油至出现小尖角,然后放在冰箱中冷藏;抹茶粉过筛。Add the milk and sugar into Matcha powder, stirring continuously into Matcha sauce.
将牛奶和糖倒入抹茶粉中,搅拌成抹茶酱。Melt the bloomed gelatin in cold water for 1 minute.
将吉利丁片泡入凉水中1分钟,软化备用。Add the gelatin to the Matcha sauce; then mix the whipped cream and Matcha sauce to distribute evenly.
加入吉利丁片、倒入打发好的奶油,搅拌均匀。Deposit into the molds and freeze for more than 4 hours.
倒入模具后放入冰箱冷冻4小时以上。(Since I have forgotten to photograph with well done dessert to identify, the shootscren is attached. )
最后忘记合照了,附摆拍截图以证明是本人作品O。
小贴士
Tips:
Matcha is a bit bitter itself, so you can add more sugar to the sweetness as you want.
REFERENCE: Page 661-662 (Chapter 16, Mousse) of Textbook 113 Advanced Bread and Pastry.
抹茶本身有点苦,喜欢甜度高的小伙伴可以多加糖哦。
参考《113 面包甜点|烘焙食谱》661-662页,第十六章