unusually gentle, airy mousse with a delicate touch of jasmine tea will suit gourmets.
More and more often, there is a desire to close the magazine, and how do you think it is interesting to you?
8 servings
For mousse:
150 ml of milk
10 g large leaf green tea with jasmine
100 g white chocolate
9 g leaf gelatin
300 ml cream 38%
For powder:
5 g large-leaf green tea with jasmine
12 g cold butter
30 g breadcrumbs
To decorate:
raspberries
kumkuvat (small orange)
mint
thyme leaves
Silicone molds
Mousse preparation:
in a small saucepan bring the milk to a boil,
remove from heat and brew tea in it.
Cover with a saucer and leave for 10 minutes.
Melt white chocolate in a water bath.
Gelatin leaves pour water and allow to swell, squeeze and add to warm milk (in which we brewed tea) stir until dissolved.
A thin stream of milk pouring into the chocolate is constantly stirring.
Beat cream until soft peaks and add to chocolate mass to mix with spatula.
The mass should be soft and airy.
Pour into silicone mold and refrigerate overnight.
Powder preparation:
Mix in a blender cup crackers, ground green tea with jasmine and butter.
Punch until a uniform crumb.
Assembling and decorating dessert:
About an hour and a half to put the silicone form with a dessert in the freezer.
This is done in order to make it easier to get the mousse from the mold.
Put the mousse on top of the dish and sprinkle with the powder (literally a little bit).
Decorate with raspberries, kumkuvat circles, greens.
idea and recipe taken verdadedesabor.blogspot
The article is based on materials .
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