Monday, July 16, 2012

Matcha Mousse Cake 綠茶慕絲蛋糕

Matcha always gives me a light and refreshing feeling. It's also great when I infuse it into a mousse cake. The addition of Italian meringue makes it very light and smooth.


Ingredients for a 9 inch cake:

Click here for the recipe and instructions for the chiffon cake. Replace the lemon juice with water and omit the zest.

Matcha Mousse:
15g/2 tbsp quality matcha
150g hot water
12g gelatin sheet, soften
330g heavy cream

Italian Meringue:
75g egg white
42g water
140g sugar

1)  To make the meringue, in a small pot weigh 42g water and add 140g sugar. Bring it to a boil and let it continue to boil until it reaches 258F. When the syrup starts to boil, beat the egg whites until it holds a soft peak in a clean bowl. When the syrup reaches the desired temperature, slowly and steadily pour it to the egg foam with the beater on low. Increase the speed to medium high after pouring all the syrup. Keep beating until the bowl no longer feels warm, about 5-10 minutes. Set aside.
nice stiff peak of the Italian meringue
2)  Dissolve the matcha in hot water. Melt the gelatin by putting it in the matcha solution while it is still hot. Stir well and let it cool down a bit.
3)  Beat heavy cream until it holds a soft peak. Do not overbeat.
4)  Fold the Italian meringue, matcha and the whipped cream together until all blended.


Cake Assembly:
1)  Cut the cake horizontally into 3 layers.
2)  Layer one third onto a springform pan or mousse ring. Pour about a third of the mousse in.


3)  Repeat the layering and mousse. Smooth out the surface with an offset spatula. Refrigerate at least a few hours for the mousse to set.

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