Spring Mousse

Overview

Spring is colorful, and the taste of spring is a taste that makes people feel happy starting from the taste buds. The spring mousse contains the freshness of matcha, the sweetness of strawberry, and the strong fragrance of vanilla and coconut. After one sip, your good mood will jump with your taste buds

Tags

• baking
• cake flour
• coconut milk
• corn oil
• egg
• matcha powder
• raspberry
• strawberry
• vanilla extract
• whipping cream
• boiling water
• fine sugar
• gelatin tablets
• milk

Ingredients

Steps

1. 1 Separate the egg yolk protein, add milk and corn oil to the egg yolk

   

2. 2 Mix well by hand

   

3. 3 Sift in low-gluten flour

   

4. 4 Use a spatula to stir evenly

   

5. 5 Add fine granulated sugar 1/3 times into the egg whites and beat until large curves form

   

6. 6 Remove 1/3 of the egg whites, add to the egg yolk paste, mix well and pour back into the egg whites

   

7. 7 Use a spatula to cut and mix evenly

   

8. 8 Prepare the golden plate, pour in the cake batter, and smooth it slightly with a spatula

   

9. 9 After preheating the upper and lower tubes of the Baicui PE5459 oven to 165 degrees, place the gold plate into the middle rack of the oven and bake for 18 minutes

   

10. 10 After the cake is baked, take it out of the mold, make a mark with a square mousse ring, and cut out a square cake embryo 0.5cm inward with a knife. I made two cakes, one 4 inches and one 6 inches

    

11. 11 After wrapping the bottom of the mousse group with plastic wrap, place the cake embryo in the center

    

12. 12 Mix 50 grams of milk, 5 grams of matcha powder and 4 grams of caster sugar in insulated water by hand until there are no particles (can be sieved). Soak 5 grams of gelatine sheets in pure water until soft, then add them to the matcha milk and mix well until melted

    

13. 13 Add 16g of light cream to 16g of caster sugar and beat until 8 minutes

    

14. 14 Add the matcha gelatin liquid into the whipped cream in three batches and mix well

    

15. 15 Pour the mousse ring 1/3 deep, top with raspberries, and refrigerate for more than 40 minutes

    

16. 16 Beat strawberries into strawberry puree. If there are coarse particles, sift them. Soak 5 grams of gelatine until soft

    

17. 17 Add the gelatine slices and 10 grams of caster sugar into the strawberry juice and mix with hot water until completely dissolved

    

18. 18 After whipping 160 grams of whipping cream until it is 80% fluffy, add the strawberry gelatine liquid in three batches and mix well

    

19. 19 Take out the frozen matcha mousse from the refrigerator, slowly pour in the strawberry mousse liquid, accounting for about 1/3 of the height, and place it in the refrigerator for more than 40 minutes

    

20. 20 Add a few drops of vanilla essence and 7 grams of sugar to 70 grams of coconut milk, and soak 5 grams of gelatine until soft

    

21. 21 Mix with warm water and beat 200 grams of light cream until it is 80% fluffy. Pour the vanilla coconut milk mousse liquid into the light cream in three batches and mix well

    

22. 22 Take out the mousse ring from the refrigerator, pour it in slowly, and refrigerate overnight

    

23. 23 The next day, take it out and gently remove the plastic wrap and blow it twice with a hair dryer to release the mold

    

24. 24 Prepare matcha whipped cream, add 6 grams of matcha powder to 10 grams of boiling water and mix into matcha paste

    

25. 25 Add the light cream together with the caster sugar and beat until 100% creamy

    

26. 26 Apply it liberally with a spatula and sift in the matcha powder

    

27. 27 Or use a decorating tip to frame it in a wavy shape

    

28. 28 This is a small mousse

    

29. 29 The slices are super nice

    

30. 30 Big mousse

    

31. 31 Rich taste, spring is here

    

32. 32 Taste details