Matcha tea mousse with mango coulis

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This is a very smooth dessert and is a recipe that comes to Christmas very well. It seems to me that it looks very nice and at any table it will attract attention.
The idea I took from the book Kitchens of the world: Japan, although from the original recipe only the form and the tea have been left because I have changed everything.
I hope you like it as much as we do.

Kisses!

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Matcha tea mousse with mango coulis

For the sponge cake:
2 eggs
50 grs. of sugar
50 grs. flour


For the mousse:
400 ml. of cream
200 grs. of milk and 80 grs. of sugar
3 sheets of neutral gelatin
10 grs. of matcha tea

For the coulis:
200 grs. of mango puree
50 grs. of sugar
2 sheets of neutral gelatin

We prepare the cake:
We beat the eggs with the sugar until the mixture Put white, add the sifted flour and mix well with a spatula, in an enveloping way.
Put vegetable paper on a baking tray, pour the mixture and smooth the surface.
Cook for 10 minutes in a preheated oven at 200º Let's cool down.

We prepare the mousse.
We put the gelatine in cold water.
We mix the tea in the Milk (with the blender is made in a moment). We heat a little milk and dissolve the gelatin, we put it in the tea mixture and we integrate it well. We store
We assemble the cream with the sugar and when we have it ready let's go adding the tea mixture very little by little and mixing well until we finish with all the liquid.

We prepare the mango coulis:
We hydrated the gelatin in cold water.
We put the mango puree and the sugar in a saucepan over a low heat, and when the sugar dissolves we add the drained gelatine leaves. We mix well and let cool.

Assembling the plate:
We put the molds that we are going to use upside down on the cake and cut out the cake of that size, as it will serve us cover mold.
Paint the molds with peanut oil and pour the mousse.
We spread a layer of mango coulis over the circle of cake and cover it with the mousse, that the coulis is on top of it.
We put in the refrigerator for a few hours to cool well, better from one day to the next.
We unmold carefully and serve cut in half.


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