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Ultra-realistic bamboo mousse

A small and beautiful dessert designed with Anji white tea

Food Ingredients

Sand cloth column:

low powder 85 grams

Almond Powder 85 grams

Frozen butter 65g

Fine granulated sugar 30 grams

Chocolate Sand Cloth:

Shabu Column 110g

58% Black Qiao 58g

Butter 10 grams

Thin and crisp 12 grams

almond sponge cake:

Eggs 4

low powder 45g

Almond Powder 22 grams

Butter 30 grams

Fine granulated sugar 40g

sour cherry gel:

Sour Cherry Mantler 160g

Fine granulated sugar 50g

corn starch 8 grams

Gelitin Tablets 5g

lychee gel:

Litchi Mantler Fruit 160g

Fine granulated sugar 10 grams

corn starch 6 grams

Gelitin Tablets 5g

Citrus Mousse:

Little Green Orange Juice 130g

lemon leaf 2-3 tablets

whole egg 2 One

Fine granulated sugar 65g

Gelitin Tablets 3g

White Chocolate 15g

cocoa butter 15g

softened butter 100g

light cream 44g

Frozen White Tea:

Anji White Tea 20g

Clear Water 350g

Fine granulated sugar 10 grams

Cold sky powder 2.5g

Grapefruit Chocolate Crispy:

Paffna Inspired Grapefruit Chocolate 150g

cocoa butter 150g

Step

Split This dessert splits white tea jelly, citrus mousse, lychee gel, almond sponge cake, sour cherry gel, chocolate sand cloth and the outermost layer of grapefruit chocolate from top to bottom

4. The baking tray is turned upside down and tiled with a piece of oil paper, then a chocolate sand cloth is poured out, spread out slightly with a scraper, then cover with a piece of oil paper, roll it to a thickness of about 5mm, put it in the refrigerator and freeze it for about 15 minutes to completely solidify it.
5. Take a 3cm diameter round cut die and carve out 6 round chocolate sands for later use.

1. Take one egg and three egg yolks, mix and stir well, sift in low flour and almond powder, and stir well.
2. Add fine granulated sugar to the three egg whites until they are wet and foamed, and add them to 1 in three times to stir evenly.
3. Melt butter with heat insulation into liquid, add it to 2, mix well, pour it into a 40*60 baking tray, and spread it into a thin layer with a spatula (if you don't want to be too thin, you can spread it in half)
4. Bake in the oven at 180 degrees Celsius for 7 minutes and then take it out and let it cool.
5. Use a 3cm diameter circular cutting die to carve out 6 small discs for later use

1. Gelidin slices are softened by cold water in advance, litchi mashed fruit and sugar are added to the pan and heated with small fire until they are completely liquid.
2. Sift in corn starch while heating, stir until it is slightly thick, add gelatinine tablets that are soaked and squeezed to remove water, stir well, and put it into a piping bag until it is warm.
3. Squeeze into a 15-connected cylindrical mold (not completely filled, fill in half the height) and put into a refrigerator to freeze overnight until it solidifies for later use.

1. Gelidin slices are softened by cold water in advance. Add sour cherry and sugar into the pan and heat them with low heat until they are completely liquid.
2. Sift in corn starch while heating, stir until it is slightly thick, add gelatinine tablets that are soaked and squeezed to remove water, stir well, and put it into a piping bag until it is warm.
3. Squeeze into a 15-connected cylindrical mold (not completely filled, fill in half the height) and put into a refrigerator to freeze overnight until it solidifies for later use.

1. Gelidin slices are soaked in cold water in advance, small green orange juice and lemon leaves are mixed and heated, slightly cooled, and then lemon leaves are taken out.
2. Eggs, fine granulated sugar and 1 are mixed together and heated over a small fire. While heating, beat them with an electric egg beater until they are bright, uniform and have a certain consistency similar to kashida sauce. After turning off the fire, add soft gilitin slices, white chocolate, cocoa butter and light cream, stir well and set aside for later use.
When the temperature of the 3.2 drops to body temperature, add the softened butter and whisk it quickly with an electric whisk and put it evenly into a piping bag for later use.

4. Take out the bamboo mousse mold, squeeze in a little citrus mousse, shake the mold a few times to avoid air holes, put in frozen litchi gel, almond sponge cake, then squeeze in a little citrus mousse paste, shake the mold lightly, put in frozen sour cherry gel and chocolate sand cloth (press down gently for each layer)
5. Put the bamboo mousse mold into the refrigerator and freeze it overnight to make it completely hard (the freezing temperature should reach -18 degrees Celsius)

1. Take out the bamboo mousse mold from the refrigerator, demould the mousse and place it on a flat plate and send it to the refrigerator for freezing.
2. Take a slender container of cocoa butter and grapefruit chocolate insulation water, mix and stir until completely melted, add oily matcha color powder, beat evenly with a homogenizer, and adjust to the desired color.
3. The temperature measuring gun measures the temperature of chocolate, and the wrapping operation can be started when the temperature drops to about 32 degrees Celsius.
4. Put oil paper on the desktop for later use. Insert a long bamboo stick into the mousse and dip the mousse into cocoa butter to completely wrap the outside with chocolate. Take it out quickly to avoid too thick chocolate. Put the mousse on the desktop and gently press the surface to pull out the bamboo stick.

1. Put the chocolate-wrapped mousse into the refrigerator for later use.
2. Soak white tea in hot water at about 90 degrees for 20 minutes, drain the tea leaves, and select several beautiful tea leaves for decoration.
3. The white tea liquid is mixed with sugar and cold powder, heated to boiling, then removed from the fire, and left to cool to about 35 degrees Celsius.
4. Take out the mousse from the refrigerator, pour white tea jelly into the depression on the surface, and clip the tea leaves for decoration with tweezers.