FLUFFT Vanilla Marshmallow – Rose Milk Mousse

Flavor: Sweet; Technique: Baking; Time: Ten minutes; Difficulty: Advanced.

FLUFFT Vanilla Marshmallow – Rose Milk Mousse Cooking Detailed Steps

Whisk matcha powder into warm milk until well combined

Add corn oil and mix well

Sift in low-gluten flour

Fold in egg yolks after no dry flour is visible

Mix until smooth egg yolk batter

Beat egg whites with lemon juice until foamy, add sugar in 3 batches

Fold egg yolk mixture into egg whites, gently fold until well combined

Pour into a 28×28 square baking pan, gently shake to remove air bubbles

Preheat oven to 150 degrees Celsius, bake on the middle rack for about 30 minutes

Prepare the mousse layer: Soften cream cheese at room temperature, beat until smooth over a water bath

Soak gelatin sheets in cold water until soft, add to warm milk, mix well, then add to the cream cheese mixture, sift

Whip cream with sugar until semi-flowing, fold into the cream cheese mixture

Stir until smooth without any granules

Prepare a silicone BOMA mold, crush dried rose petals, place them in the mold as desired

Transfer the prepared mousse mixture into a piping bag, squeeze into the mold

Let the matcha sponge cake cool, cut out 6 round pieces of the same size as the mold

Layer matcha cake pieces on top of the cake, freeze in the refrigerator for at least 5 hours

Gently lift the cake, remove from the mold

Melt Fluff Vanilla Marshmallow over a double boiler

After transferring to a piping bag, squeeze into the grooves

Squeeze until the grooves are eight-tenths full

Add beautiful dried rose petals, and you’re done!

Slice it up, and enjoy the lava center!

Finished product