天使の抹茶ムースの作り方・レシピ【黄金比率でお店の口溶け】 How to make Matcha mousse of angel｜Coris cooking

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs provide a healthier crunch, while milk chocolate is more affordable.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, while regular milk is often less expensive.

glutinous rice flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs, while all-purpose flour is widely available.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor, while margarine is a budget-friendly alternative.

Crush the Rumando cookies into small pieces.

Chop the white chocolate and melt it in a double boiler at about 30-40°C.

Once melted, mix in the crushed Rumando cookies thoroughly with a spatula.

Keep the mixture warm to prevent it from solidifying.

Prepare a pound cake mold by lining it with baking paper.

Mix powdered gelatin with water and let it hydrate in the refrigerator for 10 minutes.

Whip the heavy cream until stiff peaks form and refrigerate.

In a bowl, combine granulated sugar and matcha, then add a small amount of milk and mix until smooth.

Gradually add the remaining milk while mixing well, then transfer to a saucepan.

Heat over medium heat until it just begins to simmer, then remove from heat and add the hydrated gelatin, mixing well until dissolved.

Add the chopped white chocolate and mix until fully melted, using a whisk if necessary.

Cool the mixture to about 30°C before proceeding.

Gently fold in the whipped cream, first adding a scoop to lighten the mixture and then folding in the rest carefully.

Pour the mousse mixture into the prepared mold and smooth the surface, then sprinkle the white chocolate cookie mixture on top.

Cover with plastic wrap and refrigerate for at least 4 hours, preferably 6 hours, to set.

Once set, remove from the mold and peel off the baking paper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens