Green tea White Chocolate Mousse Cake Recipe

Name: Green tea White Chocolate Mousse Cake
Prep time: 55 min
Total time: 55 min
Yield: 2
Cuisine: Korean
Ingredients: 35g Crushed Lotus Cookies; 15g Melted unsalted butter; 25g White chocolate; 25g Hot milk; 1g Gelatin sheet (or Powdered gelatin); Vanilla bean paste; 40g Whipped cream (whipped 50%); 30g Egg yolk; 15g Sugar; 60g Hot milk; 15g White chocolate; 4g Gelatin sheet (or 3g Powdered gelatin); 3g Green tea powder; 135g Whipped cream (whipped 50%); 10g Hot whipping cream; 2g Green tea powder; 30g White chocolate; 7g Corn syrup; 1g Gelatin sheet (or Powdered gelatin)

by Cooking Tree 2022-10-09

written by Cooking Tree 2022-10-09

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Green tea White Chocolate Mousse Cake Recipe Cooking tree

Cooking Tree is serving you a delectable recipe for Green tea White Chocolate Mousse Cake, and we’ll show you how to prepare it from scratch.

I made a green tea white chocolate mousse cake with a color that purifies the eyes.

I frozen the white chocolate mousse in a hemispherical mold and hid it inside the green tea mousse, but when I cut it, a pretty cross-section came out and it was new~^^

Green tea mousse is milk-based cream, so it is soft and blends with white chocolate, making it savory and delicious.
The lotus cookie used as a base goes well with green tea and the color and taste are good.

The color combination of white and green is refreshing, so it makes me feel fresh~*^^*

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

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Green tea White Chocolate Mousse Cake

Rating: 5.0/5
( 39 voted )

Serves: 2 Prep Time: 55 Minutes Cooking Time: 00 Minutes 00 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

35g Crushed Lotus Cookies
15g Melted unsalted butter
25g White chocolate
25g Hot milk
1g Gelatin sheet (or Powdered gelatin)
Vanilla bean paste
40g Whipped cream (whipped 50%)
30g Egg yolk
15g Sugar
60g Hot milk
15g White chocolate
4g Gelatin sheet (or 3g Powdered gelatin)
3g Green tea powder
135g Whipped cream (whipped 50%)
10g Hot whipping cream
2g Green tea powder
30g White chocolate
7g Corn syrup
1g Gelatin sheet (or Powdered gelatin)

Instructions

Mix crushed lotus cookies and melted butter, press firmly on the bottom of the mold, and place in the refrigerator.
Add white chocolate to hot milk to melt it, then add gelatin and vanilla bean paste soaked in cold water for at least 10 minutes and mix.
Add to 50% whipped cream, mix, put in a hemispherical mold, and harden in the freezer for 1 hour.
Put egg yolk and sugar in a pot and mix, pour in hot milk little by little to mix. Put on low heat and heat stirring until it thickens slightly.
Add white chocolate and mix, add soaked gelatin and mix, then sift green tea powder and mix.
Add 50% whipped cream to the whipped cream, mix, put a little in the mold, and harden in the freezer for 10 minutes.
Put hemispherical white chocolate mousse on the hardened mousse, pour green tea mousse cream enough to cover the hemispherical mousse, and place another hemisphere mousse on top.
Pour the mousse according to the height of the mold, flatten it, and harden it in the refrigerator for 2 hours.
Add green tea powder to hot whipped cream and mix.
Put a pot of white chocolate on a pot of warm water at about 50 degrees to melt the chocolate, add (9) and starch syrup, mix, add soaked gelatin, and mix.
Sift through a sieve, place in a piping bag, cool, and pour over the hardened mousse to decorate.