Jelly Mousse

Material

Serving size: 6 inches

Cookie base:
Cookies 110g
45g butter

Mousse:
Gelatin tablets 8g
Cream cheese 188g
Pure milk 75g
Matcha 4g
Light cream 125g
Granulated sugar 13g
Granulated sugar 40g
300g

Process

1. Put 110g biscuits in the fresh-keeping bag.
2. Use a rolling pin to crush the cookies evenly.
3. Add 45g of pre-liquefied butter. Liquefied butter can be liquefied with hot water, or it can be liquefied in a microwave oven over low heat. Be sure to control the time when using a microwave oven, otherwise the butter will splash in the microwave oven.
4. Mix the butter and biscuits well.
5. Then spread it on the bottom of the mold, press it flat, and put it in the refrigerator to refrigerate it for use.
6. Unpack 300g of jelly of different colors and discard excess sugar water.
7. Cut one knife diagonally, each jelly cut into 4 small pieces.
8. 8g gelatin tablets are soaked in cold water for 6 minutes.
9. Mix 4g matcha powder with 75g pure milk.
10. Mix the milk matcha liquid with a tea whisk.
11. 188g of cream cheese is softened with hot water and beaten into a cream with a manual eggbeater.
12. Then add milk matcha liquid.
13. Whipped into a smooth and shiny state.
14. Add gelatin slices that drain after draining.
15. Stir into a delicate, smooth and shiny state.
16. Refrigerate the whipped cream with the raspberries for half an hour, then add 13g of granulated sugar.
17. Turn on the electric eggbeater at a low speed, because we want 60% of the hair, if it is sent at a high speed, it is easy to overshoot.
18. Observe the egg beater and observe that the whipped cream slides in a straight line, and there are shallow marks on the surface.
19. Pour the light cream into the matcha cheese paste and stir.
20. It is fine, smooth and full of luster.
21. Finally add jelly and stir a few times.
22. Take out the refrigerated mold. At this time, the bottom of the biscuit has been set and pour the mousse paste into the mold.
23. Shock the surface and send it into the refrigerator to refrigerate for 4 hours.
24. Refrigerate and freeze the mousse, use a musket to bake around the mold.
25. Then push it out from the bottom and release the mold.
26. The jelly mousse with novel and unique taste is ready. (Photograph: Amber)

Tips

1. Biscuits, small cookies, oreos can be used for biscuits.
2. The gelatin powder and gelatin tablets can be replaced in equal amounts, but the gelatin powder needs to be dissolved into a solution with 4 times the amount of liquid.
3. For mousse, the whipped cream would rather not be enough to pass, and don’t pass too much, because the mousse will not be smooth enough after being passed too much.
4. Cut the mousse, you should pass the knife in hot water, the blade edge is about 50 ℃, the best, every time you cut a knife, you must wipe it clean, and then cut it after heating again.
5. Mousse should be small, not big. Because the mousse is too big, it tastes greasy and stressful. The small size is not only exquisite and cute, but also convenient for planning.