Matcha Mousse| 抹茶慕斯

Prepare the ingredients. 准备食材。

Whip the cream to soft peaks and reserve it in the refrigerator; sieve the Matcha powder. 打发奶油至出现小尖角，然后放在冰箱中冷藏；抹茶粉过筛。

Add the milk and sugar into Matcha powder, stirring continuously into Matcha sauce. 将牛奶和糖倒入抹茶粉中，搅拌成抹茶酱。

Melt the bloomed gelatin in cold water for 1 minute. 将吉利丁片泡入凉水中1分钟，软化备用。

Add the gelatin to the Matcha sauce; then mix the whipped cream and Matcha sauce to distribute evenly. 加入吉利丁片、倒入打发好的奶油，搅拌均匀。

Deposit into the molds and freeze for more than 4 hours. 倒入模具后放入冰箱冷冻4小时以上。

（Since I have forgotten to photograph with well done dessert to identify, the shootscren is attached. ） 最后忘记合照了，附摆拍截图以证明是本人作品O。