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Matcha Mousse & Red Bean Cheesecake

by Ennvy.c (follow)
Dessert (1081)      Cake (270)      Cheesecake (70)      Matcha (10)      Green Tea (8)     
Matcha is a finely powdered green tea which is used for drinking, flavouring and dying foods such as mochi, soba noodles, green tea ice-cream and a variety of Japanese confectionery and sweets. Matcha (Green tea powder) is commonly used in desserts throughout Asia, popular for its slightly bitter yet deep aroma.

A regular companion to matcha is azuki beans or commonly known as red beans. Red beans are equally popular and frequently used in Asian cuisines, especially Chinese and Japanese cooking. Sweetened red bean paste is used as filling in cakes, pastries and baked breads. These two ingredients are the perfect partners for a delicious Matcha Mousse & Red Bean Cheesecake.

Preparation Time: 15 minutes
Cooking Time: 1.5 hours
Makes: 6 servings

Biscuit Base
70g plain biscuits
30g unsalted butter, melted

Sponge Cake
1 egg
1tbsp caster sugar
1/4 cup plain flour
2 tsp vegetable oil

Red Bean Cheesecake
100g cream cheese
2 tbsp caster sugar
1/4 cup milk
100g canned red bean paste
100g thickened cream, lightly whipped
3g gelatin powder
20ml cold water

Matcha Mousse
100g thickened cream
1/4 cup caster sugar
1 tbsp green tea powder
30ml cold water
2g gelatin powder
1 tsp white wine

18 cm diameter cake tin
16 cm diameter cake tin

Preheat oven to 180°C.
Process the biscuits until fine and combine with the the melted butter.
Press the biscuit mixture into the 18cm cake tin.

For the sponge cake: Grease and line the base of the 16cm cake tin.
Beat the egg and sugar until smooth and creamy.
Sift in the flour and pour the batter into the prepared tin, bake for 15 minutes.
Place the sponge cake in the centre of the biscuit base.

For the red bean cheesecake: Beat the cream cheese and the sugar together until smooth.

Add the milk half portions at a time, beating well after each addition.

Add the water to the gelatin powder in a small bowl and dissolve over hot water.
Fold the cream portions at a time into the cream cheese mixture until no cream remains.
Add in the red beans and gelatin mixture, fold until the ingredients are combined well.
Pour the mixture into the cake tin and refrigerate for 45 minutes or until set.

For the matcha mousse: Add water and green tea powder to the gelatin powder in a small bowl and dissolve over hot water.
Beat the cream and sugar together until smooth.
Add 1 tsp of white wine and fold in the gelatin mixture, combine well.
Pour the mousse over the refrigerated cheesecake.

Refrigerate for a further 45 minutes or until the mousse has set.

Remove from refrigeration and decorate with cocoa powder and fruits to serve.

#Green Tea
I like this Recipe - 6
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