Cooking Steps

1. 

   Step1:First of all, make Matcha mousse - soften cream cheese at room temperature. Add sugar and stir well. Then add Matcha powder and stir wel

2. 

   Step2:Heat up the milk. Add the gelatine slices in cold water and mix well. Then pour in the Matcha cheese paste and mix well

3. 

   Step3:Finally, add the cream and stir well. It's Matcha mousse paste

4. 

   Step4:Put the prepared Matcha mousse paste into the Matcha mousse bag. Cut a small mouth of the Matcha mousse bag. Squeeze the mousse paste into 1 / 3 of the mousse cup. Shake the mousse cup gently to make it flat and remove the bubbles. Put it into the refrigerator freezer to freeze until it solidifies (use the freezing method. After making the mango mousse, you can squeeze it on the Matcha mousse directly. If it is refrigerated, it will take longer

5. 

   Step5:Make mango mousse. Peel the mango and take 50g of flesh. Add lemon juice and mix well (I haven't screened the mango flesh. It's for direct use

6. 

   Step6:Heat up the milk. Then mix in the gelatine slices soaked in cold water

7. 

   Step7:Stir in mango pure

8. 

   Step8:Add rum and mix well. Add cream and mix well to make Mango Mouss

9. 

   Step9:Squeeze Mango Mousse onto the solidified Matcha mousse. Continue to refrigerate until froze

10. 

    Step10:Make white chocolate mousse. Cut the white chocolate into pieces. Put it into a bowl. Heat it in water until it melts

11. 

    Step11:Heat the milk. Add the gelatine slices in cold water and mix well. Pour in the white chocolate and mix well

12. 

    Step12:Add in the cream and stir well. It's white chocolate mousse

13. 

    Step13:Squeeze the white chocolate mousse onto the mango mousse. Continue to refrigerate until it solidifie