I don’t have enough time to play with my food lately, due to my work and family commitments, anyway I try not to keep anyone who wants to try something new waiting, hehe, it’s my job, right?

If you love the green tea taste and enjoy the great smell of jasmine tea, I know that you will enjoy this cake cake too. Serve it with a cup of tea and you will be in tea heaven.

 

What You Will Need!

Pistachio Cake
80g …………………………… Shelled pistachio nut
80g …………………………… Unsalted butter
75g ……………………………. Caster sugar
…………………………………… A pinch of salt
100g …………………………. Eggs
10g ……………………………. Plain flour
10g ……………………………. Corn flour (cornstarch)

Jasmine Tea Mousse
80ml …………………………. Boiling water
15g ……………………………. Jasmine tea
200ml ………………………. Whipping cream
1½ ……………………………. Gelatin leaves (about 2.5g)
1½ tbsp ……………………. Corn syrup
100g …………………………. White chocolate, chopped

 

Green Tea Mousse
45ml …………………………. Boiling water
5g ……………………………… Green tea powder
200ml ………………………. Whipping cream
1½ ……………………………. Gelatin leaves (about 2.5g)
1½ tbsp ……………………. Corn syrup
100g …………………………. White chocolate, chopped
………………………………….. Pistachio nuts for decoration

Method

Preheat the oven to 170 °C

Line the base of 18x18cm pan with baking paper.

Process the pistachio nuts with plain flour and cornflour in the food processor until fine, then sift through a medium sieve.

Beat the butter, salt and sugar until light and fluffy, put the egg into the butter and beat to combine.

Fold the nut mixture into the batter.

Transfer the mixture into the prepared pan and bake for 17-20 minutes.
Let the cake cool completely in the pan.
When the cake cools, cut into 15×15 cm square and place in the 15x15cm pan with removable bottom (or cake mould).

 

Jasmine Tea Mousse

Pour the hot water over the tea and let it steep for 10 minutes, then strain it to remove the leaves, you will need 45 ml tea.
Bloom the gelatin leaves in cold water.
Melt the white chocolate by placing the chocolate in a bowl over a bowl of hot water
Mix the tea with 50ml of whipping cream and corn syrup, heat the mixture in the microwave for 40-50 seconds or until almost boil, stir in the gelatin.
Pour the whipping cream mixture into the melted white chocolate, stir to combine.
Let the mixture cool completely.

Whip the rest of the whipping cream until soft peaks formed, fold 1/3 of the whipped cream into the chocolate mixture. Pour the chocolate mixture back into the whipped cream bowl and fold to combine.
Pour the mousse over the cake (keep 3tbsp of the mousse for decoration, over the counter not in the fridge).
Refrigerate for 45 or until the mousse sets

 

Green Tea Mousse

Pour the hot water over the green tea and stir until combine need.
Melt the white chocolate by placing the chocolate in a bowl over a bowl of hot water
Heat 50ml of whipping cream and corn syrup, in the microwave for 40-50 seconds or until almost boil, stir in the gelatin, then pour the mixture into the green tea bowl, stir to combine.

Pour the whipping cream mixture into the melted white chocolate, stir to combine.

Let the mixture cool completely.
Whip the rest of the whipping cream until soft peaks formed, fold 1/3 of the whipped cream into the chocolate mixture. Pour the chocolate mixture back into the whipped cream bowl and fold to combine.
Pour the mousse over the cake. Refrigerate for 1 hour or until the mousse set.

 

Final Top !

Spread some jasmine mousse over the green tea mousse.
Refrigerate for 2-3 hours or until set.
Cut into pieces and decorate with pistachio nuts.

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