Matcha Mousse Cakes with Strawberry

recipe from the winter guest

Cake Base

100 g uncooked marzipan
90 g egg (I used 2 medium eggs, which is slightly more than that)
25 g butter
30 g flour
1 g baking powder

Preheat the oven to 375 F.

Weigh the flour and the baking powder, sieve them together and set aside.

Heat the marzipan to 122 F in the microwave oven. Put it in a bowl and mix with the egg. Whip with a mixer till white and fluffy.

Melt the butter; add it little by little to the marzipan mixture while whipping.

Add the flour mixture and mix well.

Carefully spread the batter on an oven tray lined with parchment paper, with and offset spatula or something similar, as the batter layer needs to be quite thin. Bake for 6 minutes or till browned at the edges. Take it out of the oven and leave to cool on the paper.

Tea Mousse

3 gelatine sheets
100 g milk
10 g matcha tea
1 egg yolk
1 egg white
60 g sugar
100ml whipping cream

Put the gelatine sheets in a bowl with cold water.

Pour the milk in a pot, add the tea, stir to break the lumps and heat it, but do not bring it to a boil.

Cream the egg yolk with half the sugar till pale. Then add the milk-tea mixture and heat the mixture to 185 F to make a thin custard. Better measure the temperature, like in the previous mousse. Add the rinsed gelatine sheets to the warm custard, stir to dissolve and let cool.

Whip the cream to soft peaks like in the mascarpone mousse, set aside.

Then whip the egg white and the rest of the sugar to a meringue.

When the custard is cold, mix the cream gently. Then mix the meringue carefully, not to deflate it.

Pour the tea mousse into the molds, leaving a little room at the top for the strawberry. Place the mousse in the refrigerator to set.

Strawberry Jelly

80 g strawberries
1 sheet gelatin
1 tsp sugar
100ml water

Put the gelatin sheet in a bowl of cold water to hydrate as per the manufacturer's instructions.

In the meantime process the strawberries and heat the resulting puree in a saucepan; add the water little by little if it is too thick. Sieve the puree to eliminate the seeds. Then bring it to boiling point again and add the gelatin.

When the gelatin is dissolved, turn the heat off and leave to cool.

Assembly

When the jelly is at ambient, pour it on the set mousse portions. Take it to the fridge again for the strawberry jelly to set.

Use a pastry ring or large cutter to cut circles off the cake of the same size as the mousse in the molds, then carefully lay them on top of each little pie.

When the pies are thoroughly cold, take them to the icebox, so that they can be easily unmolded without ruining them. When completely frozen, get them out of the molds and wait until thawed. You can leave them to thaw in the fridge.