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.
Fine granulated sugar
- Light cream 80ml;
- Sent to six points;
- Refrigerate for sparing;
- Mix 80g fine sugar, 10g matcha powder. Sift them;
- Milk 320ml;
- Water 90ml;
- Heat up to the edge appears small bubbles;
- Stirring while stirring;
- Until the fine sugar is completely melted;
- Put in 1 piece of soft gelatin;
- Stir well;
- Sift it;
- Put it in the refrigerator;
- Add the whipped cream;
- Mix well;
- Pour into the mold;
- Refrigerate for more than 4 hours;
- Squeeze the decorative cream;
- Sprinkle with matcha powder;
- Decorate with Mint leaf.
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