Cooking Steps

1. 

   Step1:Milk mixed with sugar and salt. Heated in water bath. Mixed with gildin

2. 

   Step2:Cream to 56%. Add milk and gelatin liqui

3. 

   Step3:Take 56 tablespoons of mixed Matcha powder or cocoa powder or beetroot powder. Squeeze into the mold and fill it to a third of the depth. Freeze for 1015 minutes

4. 

   Step4:Remove the remaining 2 / 3 mousse liquid and mix with white peach powder. 1 / 3 mousse liquid and mix with Matcha powde

5. 

   Step5:Pour mold flush with small cylinder. Freeze for 1015 minute

6. 

   Step6:Chocolate chips with remaining mousse solution heated in water bat

7. 

   Step7:Capping. Freezing 4 hours to 1 nigh

8. 

   Step8:Demoulding. Finished.