Matcha Strawberry Mousse Cake

Overview

A touch of turquoise, with an alluring aroma of tea...

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Ingredients

Steps

Place the crushed Oreos into a sturdy plastic bag and crush them with a rolling pin.
Melt the butter and pour it into the chopped Oreos
Stir evenly with a spoon
Place a piece of cut round oil paper on the bottom of a 6-inch round mold with a removable bottom, and pour the mixed Oreo pieces into it
Use a spoon to press flat and firm.
Place the mold in the refrigerator to chill until ready to use.
Wash and dice the strawberries, leaving two or three whole ones for decoration.
Cut the gelatine sheets into small bowls.
Pour in milk and soak
Soak until gelatine becomes soft.
Add in the water and stir continuously until the gelatine sheets are completely melted.
Sift in matcha powder while hot
Stir evenly and cool until ready to use.
Pour the light cream into a clean, water-free and oil-free basin, add fine sugar and mix with ice water and beat at low speed.
Beat until there are lines but still manage to flow. About 60%.
Pour the matcha milk into the whipped cream one at a time
Stir into matcha mousse.
Take out the mold from the refrigerator and pour half of the matcha mousse liquid
Add strawberry dices.
Pour in the remaining mousse liquid. Shake gently to make the surface smooth and put it in the refrigerator for 4-6 hours until the mousse liquid is completely solidified.
Remove from the mold. Place the mold on a cup that is slightly higher than the mold and blow it around with a hair dryer
It can be naturally demoulded.
Sift a layer of matcha powder on the surface of the mousse and garnish with whole strawberries.
Finished product
Finished product
Finished product