Recipe of Homemade Sakura Mousse

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we're going to make a distinctive dish, Easiest Way to Prepare Any-night-of-the-week Sakura Mousse. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Take to sandwiches with various breads. Surprisingly, my kids love trying new things. It's a rare attribute which is why I'm extremely grateful. Trust me I understand all too well how blessed I am. Her favorite sandwich choice has become Hawaiian candy rolls. We set the beef, mustard, cheese, and pickle inside her roster as though it were a bun and she's thrilled. It is possible to replicate this in your oven for a couple of minutes to get a rare sandwich cure. The cooking part is very minimal and you also usually do not need to have comprehensive comprehension of anything to prepare or enjoy these treats that are simple.

Many things affect the quality of taste from Sakura Mousse, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sakura Mousse delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sakura Mousse is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few components. You can cook Sakura Mousse using 24 ingredients and 16 steps. Here is how you can achieve it.

I wanted to try preparing a spring-inspired mousse using sakura an paste.

This dessert is just as delicious without the sponge cake layer. Recipe by puntan

Ingredients and spices that need to be Make ready to make Sakura Mousse:

1. Matcha mousse
2. 60 ml Milk
3. 20 ml Lukewarm water
4. 4 grams Matcha
5. 2 grams Powdered gelatin
6. 1 tbsp Water
7. 1 small Egg yolk
8. 15 grams Granulated sugar
9. 60 ml Heavy cream
10. Sakura-an mousse
11. 80 grams Sakura an
12. 90 ml Milk
13. 10 grams Granulated sugar
14. 3 grams Powdered gelatin
15. 1 tbsp Water
16. 60 ml Heavy cream
17. 5 flowers Salt preserved sakura
18. Sponge cake
19. 33 grams Cake flour
20. 40 grams Granulated sugar
21. 2 Egg yolk
22. 2 Egg white
23. 1 1/2 tbsp Milk
24. 1 1/2 tbsp Vegetable oil

Instructions to make Sakura Mousse

1. 1) Prepare the sponge cake. Crack the egg yolks in a bowl, whisk gently, and add half the listed amount of granulated sugar until thick.
2. Add milk and vegetable oil in that order. Mix after each addition, well each time you introduce a new ingredient. Sift in cake flour, and mix until well-incorporated.
3. Place the egg whites in a separate bowl, add the rest of the granulated sugar, and whisk until a firm yet glossy meringue forms.
4. Add in one scoop of the meringue from Step 3 into the bowl from Step 2, and combine together with circular motions. Mix in the remaining portion of the meringue in two batches with a rubber spatula.
5. Pour the batter into a 20 x 25 cm pan and flatten the surface. Bake for 10 minutes in a oven heated to 180℃. Once baked, cool the cake in the pan.
6. Cut out the sponge cake with a 6 cm diameter cookie cutter. Wrap a clear acetate cake wrap around it.
7. 2) Prepare the matcha mousse. Whip the heavy cream until soft peaks form (you can just whip up 130 ml of the heavy cream to use for the sakura mousse as well).
8. Pour the milk into a pot and heat over medium until warm to the touch. Mix in the matcha dissolved in warm water.
9. Bloom the gelatin by shaking in the powder into 1 tablespoon of water. Warm up the mixture for 10 seconds or so in the microwave. Pour into Step 8, mix, then turn off the heat.
10. Place the bowl with the egg yolks over a bain-marie, add in granulated sugar, and whip until it forms a thick ribbon when the whisk is lifted. Then, mix in the milk mixture from Step 9.
11. Once it has cooled down, add half the whipped cream from Step 7, mix, and pour into the cylindrical cake wraps with the sponge cake circles. Chill in refrigerator to set.
12. 3) Prepare the sakura mousse. Combine the sakura an paste and milk in a pot, mix well, and warm.
13. Add the gelatin powder into 1 tablespoon of water to bloom. Warm in the microwave for approximately 10 seconds, add to Step 12, and mix.
14. Once cooled, mix in the remaining whipped cream from Step 7 and pour into the cake wrap cylinders. Chill to set.
15. Once the mousse starts to firm up, decorate the tops with de-salted salt preserved sakura blossoms. You're all done when the mousse has set completely.
16. 

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So that's going to wrap it up for this special food Recipe of Any-night-of-the-week Sakura Mousse. Thanks so much for reading. I'm sure that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!