How to make Matcha Mango Cheese Mousse

Everything withers in winter, so of course you can’t be careless about your diet in this bleak season. You must actively practice dietary therapy and maintain your health. After learning how to make Matcha Mango Cheese Mousse, this dish can help you increase calories and replenish your qi and blood, so that your body can become stronger and stronger in the winter. Pair it with an appetizer, it’s simply amazing!

1. Put 3 egg whites in a clean container, add lemon juice, add 30 grams of powdered sugar in three times and beat until 90% distributed, seal with film and refrigerate for later use

2. Dissolve the matcha powder in 50g hot water and mix well. Let it cool for later use.

3. Add sugar to egg yolks and stir with an egg beater until the sugar is completely dissolved, then add corn oil in batches and stir evenly.

4. Pour the matcha water into the egg yolk liquid in batches. After whisking with an egg beater, sift in the low powder three times. Use a silicone spatula to gently stir evenly before adding the next time. A successful batter is fine, thick, and drips smoothly in strings. If the tendons are rough and fractured. If it becomes brittle, cover it with a damp cloth and let it sit for half an hour before use.

5. Preheat the oven to 170 degrees

6. Take out the egg whites and stir them with a clean egg whisk for 3-5 times. Take one-third of it and mix it with the batter, then pour in the remaining egg whites and stir. Mixing method: Use a silicone spatula to fold the batter from the bottom, without making circles. Be gentle and move quickly to avoid defoaming. Mix the batter and egg whites evenly, pour the batter into the mold, and it will fall in the form of a smooth silk ribbon with obvious fold marks that last for several seconds without disappearing. The volume of the batter should not decrease.

7. After pouring the batter, shake it a few times to remove large bubbles and make the surface of the batter smooth. Bake at 170 degrees for 35-40 minutes, then take it out and turn it upside down. Let it cool and unmold it.

8. After demoulding, with the smooth side facing up, use a cake divider to cut the cake at one-third of the height of the bottom of the cake (with the rough side facing down). Cut one thin piece and one thick piece.

9. Hollow out the center of the thick cake into a regular circle, stack it neatly on the thin cake and refrigerate for later use.

10. Add 90g of cheese and 10g of powdered sugar and beat until smooth

11. Soak 5g of gelatin powder in cold water, then melt it in 70-80 degree hot water to make gelatin liquid

12. Add 5 grams of cold boiled water and 10 grams of powdered sugar to the mango pulp and beat it into a paste. If the food processor cannot beat it normally, add a little more water as appropriate. Do not add too much.

13. After the mango pulp is beaten, mix it with the gelatin solution and add it to the cheese paste in batches and mix well.

14. Add 10 grams of sugar to 70 grams of whipping cream and beat until 60-70% whipped.

15. Add one-third of the cheese paste to the whipped cream and mix well, then pour in the remaining cheese paste and continue mixing quickly. When stirring, if the room temperature is high, the whipped cream must be kept on ice to keep it low.

16. Pour the mixed cheese paste into the hollowed-out cake base until the hollow part is filled. Shake it gently a few times to make it flat. Refrigerate for 4 hours

17. 5-8 grams of cranberries cut into very fine cubes. Prepare a small mold (recommended small mold within 2 inches) and place it in the center of the mousse.

18. Sprinkle diced cranberries evenly in the small mold until they completely cover the cheese mousse layer. Press lightly to flatten it and remove the mold. Then you can enjoy it.

19. If there are any cranberry cubes left, you can also use them to decorate the cake.

Cooking is not an easy task, but the method of making Matcha Mango Cheese Mousse is very simple. As long as you spend a little time and effort, you can make delicious food.