Best No-Bake Matcha Mousse and Jelly ★Recipe Video★

If you are having problem recently in the kitchen when it involves getting your food ideal, you are not alone. Many people have all-natural cooking skill but not quite adequate know-how to prepare with perfection. This No-Bake Matcha Mousse and Jelly ★Recipe Video★ recipe is a good start, easy to prepare and scrumptious.

You need to prepare ■ For Matcha Mousse.
You need egg yolk.
Use granulated sugar.
Use milk.
Provide granulated sugar (for milk).
You need vanilla oil.
Provide Matcha powder.
You need to prepare granulated sugar (for matcha).
You need hot water (for matcha).
You need gelatin powder.
You need water (for gelatin).
Provide heavy cream.
Provide ■ For Matcha Jelly.
You need hot water.
Prepare granulated sugar.
Use Matcha powder.
Prepare granulated sugar (for matcha).
You need hot water (for matcha).
Provide gelatin powder.
Use water (for gelatin).
You need ■ For Milk Jelly.
You need to prepare milk.
Prepare granulated sugar.
You need gelatin powder.
You need to prepare water (for gelatin).
Prepare vanilla essence.
Use brandy (optional).
Use ■ For Toppings.
You need about 70g (2.5 oz) sweet bean paste / Anko.
Provide heavy cream.
You need to prepare granulated sugar (for heavy cream).
You need ※1cup=235cc(USA).

Short Tips:

★Recipe video★ (my You Tube channel)→https://youtu.be/JoX27U35rK8.
(For Matcha Mousse) Whip heavy cream while cooling with ice water. Whip until it gets thickened lightly. Let it sit in a fridge..
Soak gelatin in the water. Please put water first to prevent unevenness. Set aside. Put Matcha powder and granulated sugar in a small bowl. Mix it with a spoon while crushing lumps. Add hot water and stir well until smooth..
Add granulated sugar to an egg yolk. Mix it with a whisk until whitish. Add vanilla oil and the Matcha mixture and mix well until combined..
Put milk and granulated sugar into a pot. Warm it over low heat for 2 mins while stirring. Pour the milk into the egg and Matcha mixture while stirring. Pour it back into the pot..
Cook it over low heat while stirring. Cook it until foam of surface disappears and it gets thickened lightly. Turn off the heat and add the gelatin. Melt it thoroughly..
Cool it down in cold water while stirring. Cool down to 27-30℃. (about a little lower than body temperature) Add the prepared heavy cream in 2 parts and stir well. Strain it..
Pour it each cup. Leave in a fridge for 1 hour to set..
(For Matcha Jelly) Put Matcha powder and granulated sugar in a small bowl. Mix it with a spoon while crushing lumps. Add hot water and Stir well until smooth. Soak gelatin in the water. Set aside..
Put hot water and granulated sugar in a bowl. Stir well and melt the sugar thoroughly. Add the matcha mixture and stir well until combined..
Melt the soaked gelatin with a microwave (600W 10-20 sec). Please melt it so as not to boil. Add it to the Matcha mixture and stir well..
Cool it in cold water to room temperature. Pour it each cup. Leave in a fridge for 1 hour to set..
(For Milk Jelly) Soak gelatin in the water. Set aside. Warm milk and granulated sugar with the microwave to melt the sugar (600W, 30sec). Stir once, microwave it another 30 sec. Melt the soaked gelatin with a microwave (600W 5-10sec). Please melt it so as not to boil. Add it to the milk mixture and stir well..
Add vanilla essence and brandy and stir well. Cool it in cold water to room temperature. Pour it each cup. Leave in a fridge for 1 hour to set..
(For Toppings) Top with sweet bean paste. Pipe swirls of whipped cream over..

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