Matcha Bavarois

With the thick milk fragrance matcha bavarois, made with only a few gelatins, it will have a soft taste like tofu. When Bavarois melts at the tip of the tongue, the aroma of Matcha then spreads the rich taste of the mouth.

Ingredients:

Light cream

Fine granulated sugar

Matcha powder

Milk

Water

Giledine

Mint leaf

Procedure:

1. Light cream 80ml;
2. Sent to six points;
3. Refrigerate for sparing;
4. Mix 80g fine sugar, 10g matcha powder. Sift them;
5. Milk 320ml;
6. Water 90ml;
7. Heat up to the edge appears small bubbles;
8. Stirring while stirring;
9. Until the fine sugar is completely melted;
10. Put in 1 piece of soft gelatin;
11. Stir well;
12. Sift it;
13. Put it in the refrigerator;
14. Add the whipped cream;
15. Mix well;
16. Pour into the mold;
17. Refrigerate for more than 4 hours;
18. Squeeze the decorative cream;
19. Sprinkle with matcha powder;
20. Decorate with Mint leaf.

Recipe Video:

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Matcha Series:

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