Matcha Mousse Cake

Grind 80 grams of Oreo crumbs into powder.

Melt the butter in the microwave and pour it into the Oreos, mixing well.

Place into a removable-bottom mousse mold and press flat, then refrigerate for more than half an hour.

Prepare the above ingredients.

Soak 15 grams of gelatin sheets in cold water until soft.

Pour 50 grams of sugar into 100 grams of milk, then heat it in an electric cooking pot until it slightly bubbles.

Divide the milk evenly into two bowls.

Add the soaked gelatin, and stir it into the hot milk until dissolved.

A box of Anmuxi original flavor yogurt weighs 205 grams.

Pour the yogurt into the milk that has just had the gelatin added and mix well.

4 grams of matcha powder.

Pour it into another portion of milk and strain it once; the texture will be smoother.

Use an electric whisk to beat the cream until it reaches the consistency of thick yogurt.

Then pour the whipped cream into the milk that you just added the gelatin to.

Stir well with a silicone spatula.

Divide the batter into two portions, one with matcha liquid added and one without.

One is mousse batter with matcha added, and one is mousse without matcha.

Take out the flexible-bottom mousse cake mold from earlier, and alternately pour the two batters into the mold.

Finally, use a bamboo skewer to irregularly swirl on the surface of the paste, and it becomes a marble dance.

Beautiful! Refrigerate in the fridge for 4 hours, and finally wipe the mold with a hot towel before unmolding!

A very refreshing and delicious treat for a summer afternoon!