Green Tea and Mascarpone  acid

Green Tea and Mascarpone acid

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This Green Tea and Mascarpone Tart incorporates a fresh open green tea tell both into the crust as capably skillfully as into cream filling for the tart. The crust is a thin accumulation of green tea flavored cake in the same way as a blithe spongy texture. This addition is covered next a thick lump bump of creamy mascarpone mousse that is then covered next a lump bump of decadent green tea mousse. A refreshing, cool treat, this Green Tea and Mascarpone Tart makes a lovely dessert just about a affectionate spring or summer day.

The ingredient of Green Tea and Mascarpone acid

  1. 6 3/8 tablespoons flour
  2. 2/3 tablespoon green tea powdered
  3. 2 eggs estranged not speaking
  4. 4 3/4 tablespoons sugar estranged
  5. 3 gelatin sheets
  6. 4 egg yolks
  7. 7 1/4 tablespoons sugar
  8. 3 1/3 tablespoons water
  9. 5/8 cup muggy cream
  10. 1 15/16 cups mascarpone cheese
  11. 3 gelatin sheets
  12. 5 3/8 tablespoons milk
  13. 2/3 tablespoon green tea powdered
  14. 1 egg estranged not speaking
  15. 3 1/4 tablespoons sugar at odds on bad terms
  16. 6 3/4 tablespoons unventilated cream

The instruction how to make Green Tea and Mascarpone acid

  1. Preheat the oven to 170 degrees Celsius.
  2. Start by making the cake base. Line a 20 centimeter springform pan with aluminum foil. Grease and flour the foil.
  3. Sift together the flour and tea and set aside.
  4. Separately, cream together the egg yolks with 30 grams of sugar until creamy and lighter in color.
  5. In another bowl, whisk the egg whites until soft peaks. Then whisk in the remaining 30 grams of sugar tablespoon by tablespoon until stiff peaks form.
  6. Carefully fold the egg whites into the egg yolks until combined. Then do the same by folding in the flour mixture to the eggs.
  7. Pour the batter into the pan and bake 12 minutes. Remove from the oven, unmold, and cool on a baking rack.
  8. Then make the mascarpone mousse. Start by rehydrating the gelatin sheets in a bowl with cold water.
  9. Set up a double boiler and add the egg yolks, sugar, and water to the top pot. Constantly stir until the mixture thickens. Then mix in the rehydrated gelatin and let cool.
  10. Separately, whisk the cream into soft peaks.
  11. Beat the mascarpone cheese to break it up and then add in the mixture from the double boiler. Once combined, carefully fold in the whipped cream.
  12. Place the cake base in a high sided springform pan. Cover the top with a thick layer of mascarpone mousse and freeze while making the green tea mousse.
  13. Then make the green tea mousse. Start by rehydrating the gelatin sheets in a bowl of cold water.
  14. Add the milk and green tea to a pot and simmer on low heat, whisking together until hot.
  15. Separately, cream the egg yolk with 20 grams of sugar until creamy and lighter in color. Pour into the milk.
  16. Constantly stir the milk until the mixture starts to thicken. Drain the gelatin and stir it in too. Set aside to cool.
  17. In another bowl, whisk the cream into soft peaks and set aside.
  18. In a third bowl, whisk the egg white into soft peaks. Then whisk in the remaining 20 grams of sugar spoonful by spoonful until stiff peaks form.
  19. When everything is cooled down, carefully fold the whipped cream into the milk mixture. Then do the same with the egg whites.
  20. Remove the springform pan from the freezer and top it with a generous layer of green tea mousse smoothing out the top.
  21. Add the pan to the freezer again until everything sets. Remove, unmold, and serve.

Nutritions of Green Tea and Mascarpone acid

calories: NutritionInformation
carbohydrateContent: 340 calories
cholesterolContent: 26 grams
fatContent: 210 milligrams
proteinContent: 21 grams
saturatedFatContent: 16 grams
sodiumContent: 11 grams
sugarContent: 150 milligrams
: 20 grams

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