I always don't like to cook and forget a lot of things when I'm busy at work. I found this tricolor mousse when I read the baking tutorial today. It's still very good. You can try it with me.
Practice:
1. First of all, make Matcha mousse: soften cream cheese at room temperature, add sugar and stir well, then add Matcha powder and stir well.
2. Heat the milk, add the gelatine slices which are soft in cold water and mix well, then pour into the Matcha cheese paste and mix well, finally add the cream and mix well, then make Matcha mousse paste.
3. Put the prepared Matcha mousse paste into the Matcha mousse bag, cut a small hole in the Matcha mousse bag, squeeze the mousse paste into 1 / 3 of the mousse cup, shake the mousse cup a few times to make it flat and remove the bubbles, and put it into the refrigerator freezer to freeze until it solidifies (after making the mango mousse, it can be squeezed directly on the Matcha mousse, if it is refrigerated, the time will be needed Longer).
4. To make mango mousse, peel the mango and take 50g of flesh, add lemon juice and mix well (mango flesh I haven't sifted, it's used directly) milk and heat it, then add the gelatine slices soaked in cold water and mix well, and then pour into mango mud and mix well.
5. Add rum and mix well. Add cream and mix well to make mango mousse. Squeeze Mango Mousse onto the solidified Matcha mousse, and then refrigerate until it is frozen.
6. To make white chocolate mousse, cut the white chocolate into pieces, put it into a bowl, heat it with water until it melts, heat the milk, add the gelatine slices soaked in cold water, mix well, and pour into the white chocolate and mix well.
7. Add in the cream and stir well, then the white chocolate mousse will be formed. Squeeze the white chocolate mousse onto the mango mousse, and then refrigerate it in the refrigerator until it solidifies.