I tried making peche legere over the past summer and it was a huge success following le cordon bleu's recipe. The texture of mousse cakes is just so much lighter and refreshing than regular cakes baked from flour. So this time i decided to try making green tea mousse cakes. I made small individual cakes, although im sure it would work just as well if you were to scale it up to make a large cake for cutting.
Materials:
A. custard powder to make custard (or u can make custard from scratch too)
B. Pancake mix
C. Sugar
D. Milk
E. brown sugar (optional)
F. green tea (matcha) powder
G. 1/2 pack gelatine
H. forming rings
I. toast
J. heavy whipping cream
K. redbean paste
Directions:
1. take a slice of toast, and cut it into a round shape using the forming rings for the mousse cake. If you are scaling it up to make a large cake, u will not be able to use the toast as your crust, u would need to bake a sponge cake and cut the sponge cake with your large forming ring in order to get a large enough piece for the bottom. If you're making small ones like me here, u may also use a sponge cake if u prefer, in that case, skip steps 1 and 2 and replace by using a sponge cake in the place of the toast.
2. place some sugar in a heated pan with a few drops of water and heat the sugar until it melts. before it caremelizes, place the round toast pieces u just cut into the pan to glaze at least 1 side of it with the melted sugar. you may then use the same pan to fry some pancakes. for each small cake, you would need 2 small pancakes that are slightly smaller than the toast rounds u made for the base. you may also use a sponge cake in substitution of pancakes here. after frying the pancakes, you would want to prepare some custard. follow the directions on the custard powder packaging.
3. heat 1/2 cup of milk in a pan along with ~1 tablespoon of matcha powder and 1/3 cup of sugar (may adjust based on personal preferences). stir/whisk until smooth.
4. add in ~1/2 pack of gelatin powder to the mixture prepared in step 3 and use 2 spoons to completely dissolve it into the contents of the pot. keep the contents hot, but do not bring to boil.
5. turn off the heat to the pot, and allow the content to cool. you may speed the cooling process by placing the pot with its contents in it over cold water while stirring to cool.
7. now take 1 piece of the pancake prepared in step 2, put a small piece of custard and lay a ring of red bean paste around it. then take another pancake and sandwich this.
8. slowly pour the cooled green tea/milk/gelatine mixture into the bowl with the whipped cream while mixing with a whisk or spatula. mix until the contents are smooth.
9. place a piece of parchment paper big enough to cover the entire circular base of the mousse rings on a baking pan or flat plate. then place the mousse rings on top (u may also line the inside walls of the mousse rings with parchment paper for easier removal of the cakes after they are done. i didn't do this, so I will show u how you can still remove them if u don't). then place the piece of toast/sponge cake prepared in step 1 inside the ring as the base of the cake.
10. pour a layer of the mixture prepared in step 8 into the rings. the layer does not have to be very thick, a layer as thick as the toast/sponge cake base is enough. then place the "sandwiches" prepared in step 7 on top of the thin layer of the mousse mixture.
11. next, pour in the remainder of the mousse mixture. you should pour in at least an amount that will cover the sandwiches. after that point, you may decide how tall you would like to make your cakes and adjust the amount accordingly. place into the refrigerator for ~2 hours to overnight.
12. remove them from the refrigerator before serving. if you did not use parchment paper to line the inner walls of the ring, take a blow dryer and heat the walls of the ring from the outside. This will melt a thin layer of the mousse along the inner walls of the ring and allow for easy removal of the cakes. then gently pull the rings up, you may need to wiggle them a bit to remove the cakes.
13. you may garnish the top with more green tea powder, or any other powder of your choice. pass it through a thin mesh sieve to allow for even sprinkling of the powder.
additionally, you may add chocolates, berries, other dressings to garnish the top! i chose chocolate, strawberry, and blueberries for mine.
and there you go! your very own home-made green tea mousse cake! of course u may substitute the flavors around for the recipe to make chocolate, vanilla, or any flavor of your choice! so have some fun and experiment with it!
now go and eat your cake before it begins to melt in the heat!
enjoy :)
<3 Ney
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