Easiest Way to Make Any-night-of-the-week No-Bake Matcha Mousse and Jelly ★Recipe Video★

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The ingredients needed to make No-Bake Matcha Mousse and Jelly ★Recipe Video★:

1. Prepare ■ For Matcha Mousse
2. Make ready 1 egg yolk
3. Prepare 30 g (2.5 Tbsp) granulated sugar
4. Prepare 120 g (4 fl oz) milk
5. Prepare 1 tsp granulated sugar (for milk)
6. Prepare 2 drops vanilla oil
7. Prepare 4 g (2 tsp) Matcha powder
8. Get 1/2 Tbsp granulated sugar (for matcha)
9. Prepare 1.5 Tbsp hot water (for matcha)
10. Take 3 g (1 tsp) gelatin powder
11. Take 1.5 Tbsp water (for gelatin)
12. Prepare 90 g (2/5 cup) heavy cream
13. Take ■ For Matcha Jelly
14. Get 210 g (9/10 cup) hot water
15. Make ready 33 g (2.7 Tbsp) granulated sugar
16. Prepare 3 g (1.5 tsp) Matcha powder
17. Prepare 1/2 Tbsp granulated sugar (for matcha)
18. Prepare 1 Tbsp hot water (for matcha)
19. Prepare 4 g (1.4 tsp) gelatin powder
20. Prepare 1.5 Tbsp water (for gelatin)
21. Get ■ For Milk Jelly
22. Take 120 g (1/2 cup) milk
23. Prepare 15 g (1.3 Tbsp) granulated sugar
24. Make ready 2 g (2/3 tsp) gelatin powder
25. Get 2 tsp water (for gelatin)
26. Get 1 drop vanilla essence
27. Take 1/2 tsp brandy (optional)
28. Get ■ For Toppings
29. Prepare about 70g (2.5 oz) sweet bean paste / Anko
30. Get 100 g (3/7 cup) heavy cream
31. Get 1/2 Tbsp granulated sugar (for heavy cream)
32. Make ready ※1cup=235cc(USA)

Steps to make No-Bake Matcha Mousse and Jelly ★Recipe Video★:

1. ★Recipe video★ (my You Tube channel)→https://youtu.be/JoX27U35rK8
2. (For Matcha Mousse) Whip heavy cream while cooling with ice water. Whip until it gets thickened lightly. Let it sit in a fridge.
3. Soak gelatin in the water. Please put water first to prevent unevenness. Set aside. Put Matcha powder and granulated sugar in a small bowl. Mix it with a spoon while crushing lumps. Add hot water and stir well until smooth.
4. Add granulated sugar to an egg yolk. Mix it with a whisk until whitish. Add vanilla oil and the Matcha mixture and mix well until combined.
5. Put milk and granulated sugar into a pot. Warm it over low heat for 2 mins while stirring. Pour the milk into the egg and Matcha mixture while stirring. Pour it back into the pot.
6. Cook it over low heat while stirring. Cook it until foam of surface disappears and it gets thickened lightly. Turn off the heat and add the gelatin. Melt it thoroughly.
7. Cool it down in cold water while stirring. Cool down to 27-30℃. (about a little lower than body temperature) Add the prepared heavy cream in 2 parts and stir well. Strain it.
8. Pour it each cup. Leave in a fridge for 1 hour to set.
9. (For Matcha Jelly) Put Matcha powder and granulated sugar in a small bowl. Mix it with a spoon while crushing lumps. Add hot water and Stir well until smooth. Soak gelatin in the water. Set aside.
10. Put hot water and granulated sugar in a bowl. Stir well and melt the sugar thoroughly. Add the matcha mixture and stir well until combined.
11. Melt the soaked gelatin with a microwave (600W 10-20 sec). Please melt it so as not to boil. Add it to the Matcha mixture and stir well.
12. Cool it in cold water to room temperature. Pour it each cup. Leave in a fridge for 1 hour to set.
13. (For Milk Jelly) Soak gelatin in the water. Set aside. Warm milk and granulated sugar with the microwave to melt the sugar (600W, 30sec). Stir once, microwave it another 30 sec. Melt the soaked gelatin with a microwave (600W 5-10sec). Please melt it so as not to boil. Add it to the milk mixture and stir well.
14. Add vanilla essence and brandy and stir well. Cool it in cold water to room temperature. Pour it each cup. Leave in a fridge for 1 hour to set.
15. (For Toppings) Top with sweet bean paste. Pipe swirls of whipped cream over.

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