Green tea White Chocolate Mousse Cake
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.
