Marble-patterned matcha mousse, refreshing matcha, rich cheese flavor, melts in your mouth, sweet but not greasy, top-notch appearance.

First, take 10 grams of gelatin sheets, soak them in ice water for 15 minutes to soften, and set aside.

Next, mix 10 grams of matcha powder with 10 grams of white sugar evenly and set aside; this will make it easier to dissolve.

Heat 100 grams of milk until it boils, then remove it from the heat. Pour half of the hot milk into 10 grams of matcha powder.

Let the matcha powder dissolve completely and set aside, and remember to heat the milk only after stirring well each time.

Take out the softened gelatin sheets, squeeze out the water and add them to the other half of the hot milk, allowing the gelatin to completely dissolve. If the milk is not hot and the gelatin cannot dissolve, just place it over a bowl of hot water to dissolve it.

150 grams of cream cheese softened to room temperature, first whip it lightly with a hand mixer.

Then gradually add the melted gelatin milk while whipping, until the mixture is evenly combined, and set aside.

Next, take 200 grams of light cream and 40 grams of granulated sugar, and whip them slightly until they reach a semi-whipped, flowing consistency. Then add the cream cheese mixture and stir until well combined.

Divide into two portions, add the matcha paste to one portion, and mix evenly.

If the mousse becomes a bit lumpy because it was overmixed, you can prepare a bowl of hot water and stir the mousse over the hot water to make it smooth again. Then, pour the matcha mousse into the mold first.

Then pour the plain mousse from a height, and use a toothpick or chopsticks to draw patterns in circles.

Refrigerate for more than 6 hours to set. Take it out and remove the mold. Soak the knife in hot water; it will cut more smoothly.

Marble-patterned matcha mousse, done O(∩_∩)O

Easy to make, looks great, melts in your mouth, and super delicious.

Fresh matcha, rich cheese aroma, melts in your mouth, sweet but not greasy.