MATCHA MOUSSE CAKE WITH RASPBERRY

Matcha Mousse Cake with Raspberry image

Number Of Ingredients 14

100 g Graham crackers
2 Egg yolks
10 g Corn Starch
50 g Sugar, granulated
260 g Milk, whole
4 sheets Gelatin
10 g Matcha powder
40 g Water, Warm
60 g Butter, melted
6 ounces Raspberry, fresh
2 sheets Gelatin
20 g Sugar, granulated
10 g Lemon juice, freshly squeezed
240 g Heavy whipping cream

Steps:

Raspberry jelly: Soften 3oz of fresh raspberries with 20g sugar. Heat up half of the raspberry in a saucepan on low heat. Add 2 gelatin sheets. Stir in the remaining raspberries once the mixture is cooled. Pour into a 4-5in tart ring and let it set at -20˚C.
Cake crust: Blend graham crackers with melted butter in a food processor until homogenous. Transfer into the cake mold. Use a coffee tamp to press the mixture into a solid crust base (or hand press with a parchment paper).
Soak gelatin sheets in ice water. In a large bowl, mix egg yolks, milk, sugar (50g or higher), and corn starch. Keep whisking while heating using the double-boiler method. Turn off the heat once the mixture is viscous and the bubbles dissipate.
Add in the gelatin sheets, whisk.
Add the smallest possible amount of water into matcha powder to make a paste, then slowly add in more water to ensure no dry spots. Add the matcha mixture into the bowl.
While cooling the cooked mixture until body temperature, whip the heavy cream on median speed in a stand mixer until around 80% firm.
Whisk the whipped cream into the cooked mixture until fully mixed.
Assembly: pour 1/3 of the lukewarm mixture into the cake mold with crust. Place the raspberry jelly. Optional: line the cake mold with fresh raspberries. Pour in the remaining 2/3 of the matcha gelatin mixture.
Setting the mousse: tap the mold several times to get rid of excessive bubbles. Cover the top with a food wrap. Let it set in the fridge/freezer overnight.