Clover Matcha Chocolate Mousse-You Are Foodie

By Wythe
27

Clover Matcha Chocolate Mousse

In spring, when you see green, the first thing you think of is Matcha cake. The fresh but not greasy taste will make you feel good.Each leaf of the four leaf clover has a different meaning, including four things that people dream of in life: reputation, wealth, love and health. Therefore, "four leaf clover" is recognized as a symbol of happiness. I have always liked the four leaf clover and its flower language,

Main Ingredients

Auxiliary Ingredients

Step 1 . Separate egg yolk and egg white.

Step 2 . Pour 40ml of milk and 40ml of salad oil into a basin and stir well.

Step 3 . Sift the low powder and cocoa powder into a bowl.

Step 4 . Add egg yolk liquid into the basin in batches.

Step 5 . Stir well to form ribbon shaped yolk paste.

Step 6 . Add a few drops of lemon juice to the egg white, and beat it at low speed until it becomes coarse bubbles; Add 40g of fine granulated sugar in three times and beat at medium speed.

Step 7 . Beat to wet foam, about 7 for distribution.

Step 8 . Add 1/3 of the egg white into the egg yolk batter, cut and mix well.

Step 9 . Pour it back into the egg white, quickly chop and mix well.

Step 10 . Pour the batter into the baking tray padded with baking paper, shake it on the table for several times to discharge the bubbles inside, and make the surface smooth; Preheat the oven for 180 °, bake the middle layer for about 25 minutes

Step 11 . The baked cake slices shall be moved to the grill immediately after being taken out of the oven, and the oil paper shall be torn to dissipate heat.

Step 12 . The cake slices are molded into hearts.

Step 13 . Use scissors to trim a small circle, wrap a layer of tin foil around the heart shaped mousse mold, and put the cake slices into the mousse circle.

Step 14 . Take 5g of gelatine tablet powder and 10ml of milk.

Step 15 . Mix 40ml milk and 40ml light cream evenly, and boil them on low heat.

Step 16 . Sift in 5g cocoa powder and stir well.

Step 17 . Add chopped chocolate, stir over low heat until well blended

Step 18 . Add completely softened butter, stir well, and cool to room temperature.

Step 19 . Shake the light cream and pour it into an oil-free container without water. Add 15g of white granulated sugar. Beat it at medium speed until it reaches 60%. It has a slight sense of flow, and the lines will not disappear immediately.

Step 20 . Take the gelatin liquid and a small amount of fresh cream into the chocolate solution, and mix well.

Step 21 . Pour it back into the cream paste, cut and mix well.

Step 22 . Then pour it into the mousse ring and smooth the surface; Refrigerate for more than 2 hours.

Step 23 . Demoulding, put it in the shape of four leaf grass.

Step 24 . Sift tea powder on the mousse surface.

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