Thursday, November 23, 2017

Spiced apple two-bite tartlets

There's a nip in the air ....

Ho ! Ho! Ho! 

How's your Christmas shopping so far ?

Don't forget to buy something for yourself , okay ?! 

Got time in your hands and apples lurking in the fridge ?

This is my go-to recipe whenever I get tired of eating fresh apples . An apple a day ? Bah , humbug ! 😬 I usually make these tartlets several times a year but there's something about eating apples and pecans during colder months .

These tartlets are very easy to make , dough is pressed directly into the muffin pan instead of roll, cut and press version . It's better though to use individual tart tins instead of using the mini muffin pan , yeah , making these 24 tart shells took me a million years to finish . This is the first time that I used mini muffin pan in baking these tarts so I struggled a bit pressing in those dough . That said , this pecan dough is forgiving and even if you manhandled it , crust is still delightfully light and crisp .

I tweaked the filling a bit as my first spiced apple tartlets didn't have enough filling to go around . You can use all Granny Smith apples but a combination of sweet and sour apples is perfect for this recipe .

Leftovers can stored in an airtight container and chill in the fridge . Chilled tarts should be eaten straight from the fridge and shouldn't be left at room temperature or the crust will turn soggy . 

Recipe adapted here

Crust : ( makes 332 grams cookie dough ) 

57 grams sugar 
57 grams butter , softened
28 grams ( rice bran ) oil 
17 grams milk 
1/2 tsp vanilla extract 
1/4 tsp fine sea salt
126 grams plain flour
45 grams pecans , toasted and finely chopped 

* Lightly butter 2 12-cavity mini muffin pans , set aside .

* In a mixing bowl , combine the first 6 ingredients ( from sugar to salt ) , using a whisk , beat until mixture is light and fluffy . Add in the flour and pecans and mix until just combined .

* Divide dough evenly or weigh , @ 13-14 grams each , and press into the prepared pans . If your dough is bit loose / a bit wet to handle , chill in the fridge for 30 minutes . 

* Freeze for 1 hour ( optional , this will prevent the dough from shrinking and puffing ) 

* Preheat oven to 180ºC . Bake for 15 minutes or until golden brown . Cool in the pan on a wire rack for 5 minutes before removing each tart from the pan . Cool completely before using . 

Filling : 

2 Gala apple , peeled and diced 
1 Granny Smith , peeled and diced 
2 tsp lime juice
40 grams sugar
1/2 tsp ground cinnamon
1/4 tsp fine sea salt
1/4 tsp allspice powder
4 grams finely minced ginger 
15 grams butter 

1/2 tsp cornstarch
1 tbsp water 

some Greek yogurt 
some chopped pecans

* Combine diced apples and lime juice in a bowl , toss to coat , add in sugar and the next 4 ingredients ( through ginger ) , mix thoroughly .

* Melt butter in a saucepan over medium heat ; add apple mixture . When mixture starts to simmer , cover the pan and cook for 5 minutes , stirring occasionally . Combine cornstarch and water in a small bowl , add it to the apple mixture . Cook for about 1-2 minutes until mixture thickens . Transfer into a bowl and let cool completely before using . 

To assemble the tartlets : 

* Spoon a teaspoonful of spiced apples mixture into each tart shells , pipe or add in some yogurt on top . Add in pecan pieces ( optional ) . Serve immediately . Store leftover tarts in an airtight container and chill in the fridge .

Make ahead : 

* Bake the crust / shells and make the filling a day ahead . Store pastry shells into an airtight container at room temperature and chill spiced apple mixture into the fridge , taking out 30 minutes before using during colder days or serve chilled during summer .

Sunday, October 29, 2017

No-bake mango cheesecake

Philippine mango season maybe over but that doesn't mean late season produce back home will not trickle up here in smoggy Hongkong ! I was just lucky enough to find some cheap mangoes at the supermarket few days ago , a bit on the small side but it tastes sweet much to my surprise ! I usually hoard some seasonal fruits like strawberries , cherries and blueberries and freeze them but it's hard to do with mangoes . Why ? Because almost all the time the mango slices will fall into my mouth and not into  freezer bag pfffft ! I just can't resist juicy and sweet mangoes especially during its season and that's the best time to freeze as much as you can just in case , you know , a sudden craving of something that reminds you of home ..... 

In this cheesecake , the trick is to use a very sweet mangoes and cooking the mango flesh is the best way to extract its wonderful flavour . Unlike last time when I made a mango entremet where I added mango extract to add more mango flavour to each layer as the mangoes that I used were a bit tasteless . 

I used my stash of very sweet frozen mangoes in this no-bake cheesecake as the fresh ones that I bought though sweet pales in comparison when it comes to flavour . 

The recipe is almost the same as the No-bake ube cheesecake I made last time . I just guesstimated the amount that will nicely fit in my 6-inch mousse ring and if I have 200 grams instead of 155 grams cream cheese at that time this cake will be much more taller . You'll need a 6 x 3-inch for this recipe and loose-bottom pan will be much better than using a springform pan , alternately , you can use a 7-inch pan or use several small mousse rings or some clear water glasses or plastic dessert cups .

If using gelatin powder instead of gelatin sheets , you need to adjust the amount especially if the weather is hot but you can use the same amount if that's your preference . You also have to take into consideration the amount of  liquid in mango purée so adjust accordingly .

For the mango topping , I used 6 mangoes but they were on a small side so I only got about about 10 pieces of ( half ) balls in each mango . To make a nice and ( almost ) neat topping , slightly stack the second circle ( or line ? ) of mango balls on top of each other . Mango ball will slide off as you stack it so you need a bit of patience and chilling the balls will help . To make mango balls , you need a melon baller , if it's not available , just cut mango flesh into a small and uniform cubes .

To make the mango topping stay in place , you need to add a wine jelly . I didn't actually use all the jelly maybe about two-thirds of it , just enough to hold mango together . Initially , the taste of wine is a bit stronger , not being a wine or beer drinker , so even a small amount of alcohol is too much for me but after a day , the taste of it will dissipates . You can use sweetened lime or lemon juice instead of wine to make the jelly .

This recipe is flexible / forgiving , just adjust ingredients especially the gelatin accordingly . 

The taste of this cheesecake ?! Imagine you're eating Häagen dazs mango ice cream ..... But then I tend to exaggerate 😁 Remember to use the very sweet mangoes in this cheesecake , you can get away by using a slightly sweet mangoes for your topping but never in cheesecake ! If you can find Philippine mangoes and the sweet ones , thank you vey much , so much the better !

Makes one 6 x 2-inch cheesecake with about 1/2-inch fresh mango topping 

Recipe can be easily doubled to fit nicely in 8 or 9-inch ring / pan 

Mango purée :

465 grams sliced ( very sweet ) Philippine mangoes , frozen or fresh 
35 grams caster sugar 
1 teaspoon fresh lemon juice

* In a small saucepan , combine mangoes , sugar and lemon juice , stir to combine . Let stand for 30 minutes before cooking . 

* Let mixture boil over medium heat then turn down heat to low , simmer for about 15 minutes or until mangoes are very soft . Strain cooked mangoes through a fine sieve for smoother texture . Let cool completely before using . Make it a day ahead . Yield is 365 ml , leftover can be frozen . 

Crust : 

120 grams Biscoff cookies , finely crushed 
40 grams salted butter , melted 

* Combine crumbs and butter together and press into the bottom of a 6x 3-inch mousse ring or a loose-bottom or springform pan . Use the back of the spoon ( or a glass with smooth bottom ) to smoothen and neaten the crumbs . Chill or freeze in the fridge for 30 minutes . 

Cheesecake batter : 

8 grams gelatin sheets 
10 grams drinking water 
150 grams ( whipping ) cream 
155 grams cream cheese , softened at room temperature 
40 grams condensed milk 
150 grams mango purée 

* Soak gelatin in cold water for 10 minutes or until softened . 

* Whip cream until stiff peaks form , do not over mix , chill in the fridge until needed . 

* Beat cream cheese and condensed milk until smooth and fluffy , add in mango purée and beat until just combined . 

* Squeeze off excess water from softened gelatin , combine with water in a bowl and place bowl in a prepared hot water bath or a pan of barely simmering water . Stir until gelatin is melted completely . Pour melted gelatin immediately into the cream cheese mixture , mix thoroughly . Fold in the whipped cream until well combined . 

* Pour batter into crust and gently shake mousse ring to smoothen the top . Chill for at least 4 hours before adding in the mango balls and pouring in the wine jelly . 

* Chill cheesecake overnight . 

To unmould cheesecake , ran a hairdryer around the sides of the mousse ring so as the top . Gently shake the mousse ring as you lift it , the cake will easily pop out . Chill again for another 30 minutes before serving . 

Mango balls topping : 

6 ( depending on size ) ripe and sweet mangoes , scoop out as many mango ( half ) balls as you can using a melon baller . Chill in the fridge for 30 minutes before using . 

*  When cheesecake is stable enough , arrange the 1st circle of mango balls around the edge of the cheesecake then stacking the 2nd circle slightly over the first circle , do so with the next until surface / top is completely covered with mango balls . 

* Gently pour in the wine jelly on top of mango balls , making sure each piece is sprinkle with jelly so that mango balls will ( mostly ) stay in place when you cut the cheesecake . 

Wine jelly topping , recipe adapted here

25 grams white wine 
25 grams drinking water 
1 teaspoon lime juice 
10 grams sugar 
1 gram gelatin sheet , soak until softened 

* Combine ingredients above in a small bowl and place it over a pan of barely simmering water . Stir until gelatin is completely melted . Let cool slightly before pouring in on top of mango balls . 

Saturday, October 14, 2017

No-bake mini matcha cheesecakes

So many cheesecakes , so little time .

No-bake cheesecake is probably the easiest dessert one can make , with just few ingredients and a bit of time , you can dress it up or down and voila ! From my Nutella cheesecakes , Matcha Oreo cheesecakes , Baked cheesecakes , Strawberry cheesecakes , Lemon cheesecakes with homemade lemon curd topping , Cherry-lemon cheesecakes to name a few , these unhealthy desserts are worth the extra calories 😁 

So , here's another simple yet delightful minis . You'll probably know about Matcha by now , if not just click that link .

This is a flexible / forgiving recipe , original is actually an Earl grey cheesecake but I don't like the taste of it . You can add a bit more cream cheese to my tweaked recipe , more or less sugar according to preference , you can double the recipe if you want . My toppings are ( canned ) adzuki / Japanese sweet red beans and some sliced figs but you can use either homemade strawberry sauce or fresh strawberries , yeah , think color contrast heh ! 

The moulds that I used are all the same in my previous mini bakes , they're individual and aluminium loose-bottom ones ( check the last photo ) . I only used 6 moulds instead of 8 because I can't find the rest ugh ! No moulds ? You can use muffin liners but as this is a no-baked cheesecake , maybe some of it will stick at the liners .

Recipe inspiration from 2人免焗小蛋糕 / 芝芝[著] by 芝芝 , original recipe , Earl grey cheese cake is listed below 

Makes 8 minis 

Crumb base : 

115 grams Biscoff / speculoos biscuits
25 grams melted butter 

* Prepare eight  2 1/4 x1 1/4-inch loose-bottom tins , lightly-butter the bottom part of the tins , set aside .

* Place both biscuits and butter in a small food processor and whizz until it resembles a fine crumbs  . Or place biscuits into a ( food-grade ) plastic bag and bash it with a rolling pin until finely crushed , combine with melted butter and mix well . 

* Transfer crumbs into the prepared tins at about 18 grams each . Use a straight-sided rolling pin or a teaspoon ( cutlery ) to press and smoothen crumbs at the bottom of the tin . Freeze for 20 minutes . 

Matcha cheesecake batter : 

5 grams gelatin sheets 
100 grams whipping cream 
100 grams cream cheese , softened 
35 grams caster sugar
5 grams matcha powder , sift 3 times 
60 grams milk 

* Soak gelatin sheets in cold water for 10 minutes or until softened . 

* In a mixing bowl , beat cream until firm peaks form , do not over beat . Chill in the fridge until needed .

* In another bowl , beat cream cheese until smooth , add in sugar in 3 additions and mix until light and fluffy . Or you can beat cream cheese and sugar together , make sure that the sugar is thoroughly absorbed . 

* In a small bowl , combine milk and matcha powder , place bowl inside the pan with barely simmering water , whisk until matcha is well absorbed . Squeeze out excess water from the softened gelatin , add it into the hot matcha milk mixture and stir until melted . Take out bowl from the pan and pour immediately into the cream cheese mixture , whisk until well combined . Lightly fold in the whipped cream . Pour batter into the prepared tins . Chill in the fridge for at least 4 hours or overnight . 

* To unmould the cheesecakes , ran the hair / blowdryer around the sides of the tin for few seconds , pop out the cake and chill for 20 minutes before removing the bottom part of the tin . 

* Some adzuki / Japanese sweet red beans ( canned ) and sliced figs for toppings . Serve chilled . 

Earl grey cheesecake , makes one 3.5-inch cake 

Crumb base :

15 grams digestive biscuits , finely crushed 
7 grams melted butter 

Cheesecake batter :

40 grams cheesecake 
15 grams caster sugar 
1 Earl grey tea bag 
3 tbsp hot water
3 grams gelatin sheets
a little hot water
40 grams whipping cream 

Thursday, September 28, 2017

Ube ensaymada / Filipino-style bread rolls

Ensaymada is a Filipino-style bread adapted from a sweet pastry bread originated in Mallorca , Spain  , called Ensaimada de Mallorca. The first time I've made Ensaymada de mallorca was more than 5 years ago . Those homemade ensaymada reminds me of the one I usually ate when I was young and not the brioche-like ensaymada that is popular back home nowadays .  

This recipe is from The Great British Bake Off book ( 2016 ) which I slightly modified . At first , I wasn't keen on using the recipe as the photo of the mallorcas look dense , not the fluffy brioche-like ensaymada that I was looking for . So I tweaked the recipe a bit , added more flour , used some plain yogurt and reduced a bit of butter . And kneaded until it pass a window pane test or show a characteristic as it is a buttery dough  . Okay , I didn't knead it myself as I used my bread machine  . My modified version certainly created a buttery and fluffy sweet bread though not in par with the almost cakey version of Muhlach ensaymada . My tweaked ensaymada will stay soft for 3 days stored in a plastic food bag at room temperature.

This mallorca dough is very wet and using a bread machine or a stand mixer is a must . If you're not a " native " or don't like ube halaya or can't find it in your neck of the woods , you can omit it and just  brush the dough before rolling it with melted butter instead . Nutella , peanut / almond / cookie butter or jams / preserves are some fillings that you can explore , just skip the cheese topping 😁 And if you think that adding grated cheese topping is a bit weird , yeah , with a bit of butter cream , too , the combination of sweet , salty , almost savoury is actually delicious and addictive , but then taste is subjective ......

Recipe adapted from The Great British Bake Off at Home with my modification in blue ( instructions are mostly mine ) 

Makes 10 

Mallorca dough : 

350 grams bread flour 380 grams ( Casarine ) bread flour 
7 grams active-dried yeast 6 grams 
40 grams caster sugar
5 grams fine sea salt
3 medium eggs , at room temperature , slightly beaten ( weight ranging from 61 to 64 grams ) 
5 tablespoon cold water 50 grams ( sweetened ) plain yogurt + 25 grams water at room temp
150 grams unsalted butter , cut into small cubes , softened 120 grams 

Filling : 

( homemade ) 350 grams ube jam / ube halaya 

1 egg , beaten ( for egg wash ) 

To finish : 

some grated cheese 
60 grams butter ( softened )  and 40 grams sugar ( whisk until butter is smooth , add sugar and mix until just combined ) 

* Pour in the eggs , yogurt and water into the bread machine pan , followed by sugar , salt and flour . Make a small well on the flour and add in the yeast , cover yeast with some flour . Select dough programme and add in the butter after 20 minutes . Turn off the dough programme then start it again and let machine knead the dough for another 20 minutes . The reason for this is that my machine kneading cycle which is 23 minutes is not strong enough to knead the dough well so another extra time is needed to make it smooth and elastic .

* Form dough into a smooth round ball then place it in a lightly-oiled mixing bowl , cover tightly with cling / plastic wrap . Let stand at room temperature for about 20 minutes then place in the fridge to chill overnight .

* Tip dough on a lightly floured the work surface ,  knead briefly to form into a smooth round ball .  Divide dough into 10 portions @ ( approximately ) 77 grams each ( my final dough is 773 grams ) . Let rest , covered , for 15 minutes .

* Lightly-greased 10  4 1/2  x 3 1/4-inch brioche tins , set aside .

* Roll dough , one portion at a time ( keep the rest covered ) , into about 9 x about 5-inch rectangle . Spread 35 grams of ube jam on top of the rolled dough , leaving a bit space on all sides . Starting on the long side , roll dough into a log and gently pinch seam to seal . Roll the log until seam is smooth and about 10-inch in length , coil into spiral and tuck end underneath . Place roll on a prepared tin and place tin on a baking sheet , lightly cover with plastic wrap or clean tea towel . Continue with the rest of the dough .

* Let dough rise until double in size , about 1 1/2 hours , depending on ambient temperature .

* Place oven rack on lower middle position and preheat oven to 190ºC .

* Gently brush the top of each roll with egg wash .

* Bake for 15 to 20 minutes until rolls are golden brown .

* Transfer tins to wire rack and let cool for about 10 minutes before removing rolls . Let cool completely before adding the toppings . 

Thursday, September 14, 2017

No-bake ( homemade ) ube halaya / ube jam mini cheesecakes with ube milk jelly topping

I saw some fresh ube from the market weeks ago and got a bit teary-eyed .  You're such a weirdo , self 😁

The last time I had fresh ube was early this year and boy , I had a blast making ube goodies lol From ube halaya , ube ice cream , ube roll cake , ube cupcakes with ube cream cheese frosting ..... Yup , there are still a lot on my to-make ube list . 

Ube or purple yam ( there's also a white variety ) is a tuberous root vegetables . The tubers are usually vivid purple or lavender thus the name ( Wiki  ) . I think here in smoggy Hongkong , ube is a winter crop , during that time , the colour is more vivid and there's this hint of sweetness compare to what I bought few weeks ago . Back home in the Philippines , ube is commonly use in different kinds of desserts or just steamed and eaten on its own . Ube halaya or ube jam , is a popular dessert made of boiled / steamed and mashed / grated ube . You can find different versions on how to cook it online . Will post my recipe next time . 

This is such an easy recipe to make . I added a bit of yam paste to enhance the ube taste . Colour of the cheesecake will depend on the ube jam that you're using . You can adjust the amount of sugar according to preference . Recipe can be easily doubled and will nicely fit in a 7 or 8-inch round pan . 

Recipe inspiration  from 2人免焗小蛋糕 / 芝芝[著]. 芝芝  ( No-bake desserts for 2 ) 

Makes 3x2-2/3 inch mini cheesecakes 

Crumb base : 

80 grams ( Biscoff ) biscuits 
25 grams salted butter , softened 

* Place biscuits and butter in a mini food processor and whizz until mixture is well combined .

* Divide crumbs evenly into 2 ( 3x2-3/4 inch ) mousse tins , flatten crumbs with a metal teaspoon . Chill or freeze for about 20-30 minutes .

Filling : 

5 grams gelatin sheet
5 grams drinking water
100 grams whipping cream
40 grams milk
100 grams ( homemade ) ube halaya / ube jam
1/4 teaspoon ube paste ( optional ) 
100 grams ( Kiri ) cream cheese , softened 
25 grams caster sugar

* Soak gelatin in cold water for about 10 minutes until softened . 

* In a small mixing bowl , pour in whipping cream ( if it's too hot in your side of the world , chill bowl and beater first and place some ice cubes in another bowl under the bowl with cream in it before beating ) and beat until stiff peaks form . Chill in the fridge until needed .

* Combine ube halaya , milk and ube paste , mix well .

* Beat cream cheese and sugar until light and fluffy , add in the ube-milk mixture ,  beat until well combined .

* Squeeze off excess water from softened gelatin and combine with water in a small bowl ; place bowl into a pan with barely simmering water . Stir until gelatin is completely dissolved .

* Stir gelatin mixture into and the cream cheese batter and mix thoroughly then fold in the whipped cream and mix well . Divide mixture evenly and pour into the mousse tins . Chill cheesecakes for about an hour before pouring in the jelly topping .

Ube milk jelly topping : 

50 grams mashed ( steamed ) ube
about 1/8 teaspoon ube paste ( optional ) 
1 1/2 teaspoons caster sugar
50 grams milk
2 grams gelatin sheet , soaked until softened

* Combine milk , sugar and softened gelatin in a small bowl , place bowl in a pan with barely simmering water .

* Stir until gelatin is completely dissolved , take off heat and add in mashed ube and ube paste , mix until well combined .  Divide mixture evenly and pour into the chilled cheesecakes . Chill overnight .

To un-mould the cheesecakes : 

* Ran a hairdryer around the sides of mousse tin for 1-2 minutes . When top begins to melt slightly , lift up the tin/ring . Chill for about 30 minutes before serving .

Thursday, September 7, 2017

Cherry-cream cheese oatmeal bars

Hi all ! Hope all is well in your side of the world ......

Still remember me ?! 😁

Anyway , I need to clear up a bottle of cherry jam and and a block cream cheese to make way for another purchase of yup , more jams and more cream cheese lol 

Hey , cream cheese is life ! And speaking of it , have you tried Kiri cream cheese ( see photo below after the recipe )  ?! No ? If you love to make cheesecake you should try this brand . I've been loyal to Philly cream cheese for years but after I tried Kiri , there's no going back . 

Since you'll be the one who'll mostly consume these bars , okay , I'm talking about me , the brand of cream cheese that you'll use in this recipe ( or other recipes ) is important . 

I'm not really fond of oatmeal in bakes and haven't baked oatmeal cookies since forever . However in this recipe , combined with pecans the taste of oatmeal seems like ambrosia heh ! to me okay , maybe it's the cream cheese between layers 😀 

This is a 4-layer cookie bar , basically made of pecans and oatmeal crust , the bottom crust is baked first and cooled before the filling is added . Filling consist of cream cheese and cherry preserves then top with another layer of the pecan-oatmeal mixture . Once baked , it is important to let it well-chilled before cutting ,  chilling it overnight in the fridge is a must .

Since there's still lots of fresh cherries at the market , I decided to add some to cherry preserves for texture contrast . Halfway through baking , I opened the fridge and saw the cherry slices still lurking inside ! Oh well .......

It's pretty easy to make and the texture and flavour combination is hard to beat !

Recipe ( with some minor tweaks ) adapted from Chef Joey Prats via Bake Happy Manila Facebook page 

Makes 12 or 16 bars , depending on the preferred size 

Crust : 

150 grams all-purpose flour
100 grams quick cooking oats
100 grams light brown sugar
1 gram baking soda
75 grams pecans , toasted and finely chopped
100 grams salted butter , cut into 1-cm cubes

Filling : 

250 grams ( Kiri ) cream cheese , slightly softened
35 grams caster sugar
25 grams whole egg

250 grams cherry preserves

* Preheat oven to 180ºC . Lightly butter an 8-inch ( loose-bottom ) square pan and line bottom and sides with parchment .

* Sift flour into a large bowl , add in oats , sugar , baking soda and pecans , using a wire whisk , stir until well combined . Add in the cubed butter , use fingers to rub butter into the dry ingredients until mixture resembles coarse crumbs .

* Transfer 350 grams of the crust into the prepared pan and press to form an even layer , use the back of a spoon to smoothen the top . Bake for 15 minutes or until crust is starting to turn brown . Let cool for about 15-20 minutes .

* Meanwhile , combine cream cheese , sugar and egg in a mixing bowl , beat on medium speed for 2 minutes or until mixture is smooth and creamy .

* Using a small offset spatula , spread cream cheese mixture evenly on baked crust . Top with cherry preserves and spread evenly . Sprinkle the remaining crust evenly on top of the cherry preserves and lightly press . Bake for 35 minutes or top is golden brown .

* Remove baking pan from the oven and set to cool completely on a wire rack . Cover pan with plastic wrap and place in the fridge to chill overnight .

* Unmold then cut and serve .

Friday, June 30, 2017

Matcha mascarpone cream mousse cakes

Hey there , lurkers 😀

How's life treating you ?

Looking for one easy peasy no-bake dessert ? Here's one scrumptious confection that's pretty easy to make !

Sort of like your same old , same old cheesecake but a bit lighter . I need to use up my mascarpone and the cream - both has been giving me an evil eye every time I open the fridge so ....

Matcha is obviously one ingredient that I love to use in my cakes and bakes and if you ask me what brand I'm using ? I honestly don't know .... In most baking supplies here , it is sold in small packets , in 20 , 25 or 50 grams . The English translation on the label only list Uji premium matcha powder , Japanese Uji green tea powder or just plain green tea powder . I usually use the first one and the other as back up . I think the matcha is just a baking-grade so the price is reasonable .

No mascarpone cream ? Greek yogurt is a pretty good sub and of course , the readily available cream cheese . The original recipe , listed below , only calls for whipping cream but as I already tried several recipes using it , I can say that the one with mascarpone win hands down !

For the crumb base , if you can find Biscoff , I'm begging you ,  Ha ! , use it instead of digestive biscuits . It's sinfully delicious paired with the matcha mascarpone cream . And if you have salted butter , use it as it cuts the richness of the biscuits .

Have you tried the Ossuloc green tea milk spread ? Making homemade is pretty easy , I forgot to take photo of the one I made last time but do check it out on my Instagram , I added some to this cake but it is optional .

Making the matcha jelly is a no-brainer , not only it adds texture , it also looks pretty as a topping !

No mousse moulds ? Use several small clear glasses and omit the gelatine .

Love matcha ? This one's for you ! 

Recipe inspiration taken from this bilingual cookbook : 簡易蛋糕甜品 / 芝芝著 , original recipe listed below 

Crumb base :

130 grams Biscoff biscuits
50 grams lightly-salted butter , very soft

* Prepare 4 small mousse rings . The moulds that I used are in 3 different sizes - 8x4cm , 7x5cm and 7x5.5cm .

* Place biscuits and butter in a food processor and process until well combined . Divide evenly into the prepared mousse tins , use a spoon or one end of a straight rolling pin to flatten / smooth the crumbs . Place in the freezer for about 20 minutes or longer to harden .

Mascarpone filling :

6 grams gelatine sheets
125 grams whipping cream , chilled 
175 grams mascarpone , chilled 
50 grams matcha milk spread , homemade or store-bought 
60 grams caster sugar 
10 grams matcha powder 

* Prepare an ice water bath ( if it's as hot as Hades in your kitchen )

* Soak gelatine in cold water for 10 minutes or until soft .

* Pour cream in a chilled mixing bowl , place bowl over an ice water bath . Whisk / beat until it thickens a bit , add in the mascarpone , milk spread and sugar . Beat mixture over medium speed until smooth and stiff .

* Dissolve matcha in 2 1/2 tablespoons hot water , stir until well combined . Add immediately to the mascarpone cream mixture and beat over low speed until incorporated .

* Squeeze off excess water from the softened gelatine , place into a small bowl and pour in  2 tablespoons hot water , stir until completely dissolved . Pour immediately to the matcha mascarpone cream mixture , mix thoroughly . Give mixture a thorough mix before pouring into the prepared tins . Leave a space for matcha jelly , about 3 to 5-mm .

* Chill in the fridge for about 30 minutes or so .

Matcha Jelly :

2 grams matcha powder
4 grams gelatine sheets , softened for 10 minutes
15 grams caster sugar
70 grams drinking water

* Place all ingredients in a small saucepan , let boil over medium heat . Transfer to a small measuring cup or bowl and let cool at room temperature .

* Take out mousse from the fridge , pour matcha jelly mixture evenly on top of each tin .

* Chill mousse in the fridge for at least 4 hours , preferably overnight .

To easily detach the mousse cakes : 

* Ran a hair/blow dryer over the sides of each tin/mould repeatedly for few minutes then gently shake until cake pops down . Chill for 30 minutes or so before serving . 

Original recipe : You'll need  three 6-cm diameter round mousse rings 

Crumb base : 

20 grams digestive biscuits 
10 grams unsalted butter , melted 

Green tea mousse :

150 grams whipping cream 
40 grams sugar 
10 grams green tea powder + 2 tbsp hot water 
4 grams leaf gelatine + 2 tbsp hot water