Recently, I prefer to make DIY by hand. I finally decided to do it myself and feel satisfied with my taste. Conventional mousse cakes are made with heavy cream. Today I will share you the new style Matcha tofu mousse! And it is also considered to be a kind of health food.
INGREDIENTS
For the Crust:
•80g Oreo biscuits (removing stuffing)
•35g butter, melted
For the Matcha Mousse:
•1/2 package soft tofu, drained
•3 tablespoons sugar
•2 teaspoons matcha powder
•1/2(65g) cup milk
•75g Mascarpone cheese
•1(210g) cup whipping cream
•2 tablets of gelatin
•2 teaspoons rum
For the Matcha Ganache:
•1 tablet gelatin
•1/3(90g)cup boiling water
•1/2 teaspoon matcha powder
•2(30g) tablespoon sugar
INSTRUCTIONS
1. Add gelatin and hot water in a container and stir until gelatin dissolved.
2. Melt butter over a double boiler. Mix Oreo biscuits and melted butter in another container. Then Press it down on the bottom of a 6″ lined pan evenly.
3. Add the mascarpone cheese and rum in a container and mix well. Set aside.
4. Add the tofu in a bowl and stir until smooth. Then, pour the mascarpone cheese paste into the container and mix well.
5. Melt the gelatin in the top of a double boiler over just-barely simmering water. Cool down the gelatin water to 50 degrees Celsius. Then add it into the cheese paste and mix well.
6. Add the milk with 10 g of matcha powder in a new container and mix several times. When pouring it into the cheese paste and stir well, then filtering it.
7. Whisk cream and sugar together on high until stiff peaks. Gently fold whipped cream into matcha mixture.
8. Pour mixture on top of the cookie crust. Refrigerate for 2 hours or until mousse sets.
Make a matcha mirror:
9. The gelatin tablets are soaked in water and then drained.
10. Melt the sugar with water in a pot.
11. Add the matcha powder several times and mix well in the pot. Pour the gelatin water to mix and filter out the bubbles.
12. Sprinkle the matcha mixture on the cake and put it in the refrigerator for 2 hours.
INGREDIENTS
For the Crust:
•80g Oreo biscuits (removing stuffing)
•35g butter, melted
For the Matcha Mousse:
•1/2 package soft tofu, drained
•3 tablespoons sugar
•2 teaspoons matcha powder
•1/2(65g) cup milk
•75g Mascarpone cheese
•1(210g) cup whipping cream
•2 tablets of gelatin
•2 teaspoons rum
For the Matcha Ganache:
•1 tablet gelatin
•1/3(90g)cup boiling water
•1/2 teaspoon matcha powder
•2(30g) tablespoon sugar
INSTRUCTIONS
1. Add gelatin and hot water in a container and stir until gelatin dissolved.
2. Melt butter over a double boiler. Mix Oreo biscuits and melted butter in another container. Then Press it down on the bottom of a 6″ lined pan evenly.
3. Add the mascarpone cheese and rum in a container and mix well. Set aside.
4. Add the tofu in a bowl and stir until smooth. Then, pour the mascarpone cheese paste into the container and mix well.
5. Melt the gelatin in the top of a double boiler over just-barely simmering water. Cool down the gelatin water to 50 degrees Celsius. Then add it into the cheese paste and mix well.
6. Add the milk with 10 g of matcha powder in a new container and mix several times. When pouring it into the cheese paste and stir well, then filtering it.
7. Whisk cream and sugar together on high until stiff peaks. Gently fold whipped cream into matcha mixture.
8. Pour mixture on top of the cookie crust. Refrigerate for 2 hours or until mousse sets.
Make a matcha mirror:
9. The gelatin tablets are soaked in water and then drained.
10. Melt the sugar with water in a pot.
11. Add the matcha powder several times and mix well in the pot. Pour the gelatin water to mix and filter out the bubbles.
12. Sprinkle the matcha mixture on the cake and put it in the refrigerator for 2 hours.
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