Description
Offer to cook a beautiful and delicious dessert with the addition of matcha powder. Mousse turns out tender and airy, and how it is complemented by the strawberry sauce! Doing dessert two days in a row - he liked children. For the recipe, again, thank the Chinese cooks.
Ingredients
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Cream cheese
150 g
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Brown sugar
80 g
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Yogurt
120 g
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Gelatin
2 Tbsp
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Water
70 ml
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Cream
150 g
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Match
3 g
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Strawberry
170 g
Cooking
To prepare the dessert I used bystrorastvorimami gelatin. Gelatin pour hot boiled water, stir until dissolved, strain.
In a bowl, combine the yogurt, cream cheese and brown sugar (cream cheese and yogurt should be at room temperature).
Whipping a mass of about minutes with a mixer or whisk.
In another bowl, whip chilled cream for about a minute.
The weight of the cream cheese, yoghurt and sugar add the dissolved gelatin.
A lot from a little whipped with a mixer.
To weight with the gelatin, add the cream.
The mixture stirred with a spoon.
The silicone form is half filled with white mousse and put into the fridge to solidify. The form needs a little shake to mousse filled out the form without voids. The silicone form better to put on a cutting Board or tray to mousse froze exactly, without warps.
The second part of the mousse should be painted with powder matcha. To the tea add water and carefully stir to avoid lumps (depending on the quality of tea mast water may need a bit more than I indicated).
Add tea water to the remaining mousse.
And mix thoroughly. If so happened that the mousse will be lumpy matcha, don't worry - just skip the mousse through cheesecloth, folded several times. If the mass gets too thick, place it for a few minutes in a slightly heated oven, stir.
Get the silicone form with a frozen top layer of white mousse, is filled with a second layer of mousse. Again the form a little shaken, to avoid voids. Remove the form in the refrigerator until fully cured (about 4-6 hours).
Prepare a simple strawberry sauce from frozen strawberries (fresh strawberries will fit even better).
The strawberries are slightly thawed, mix in a saucepan with brown sugar.
Strawberries with sugar on the stove bring to a boil, stirring occasionally and over low heat boil away the mass until it thickens.
Using the berry blender was milled until a homogeneous sauce. When the mousse is well hardens, place the bottom part of the silicone mold for a few seconds in hot water, gently spread the mousse on the plate, through a strainer, sprinkle with a little dessert matcha and pour strawberry sauce. Bon appétit!
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