Sakura Mousse - milk

Method

• 1) Prepare the sponge cake.
• Crack the egg yolks in a bowl, whisk gently, and add half the listed amount of granulated sugar until thick.
• Add milk and vegetable oil in that order.
• Mix after each addition, well each time you introduce a new ingredient.
• Sift in cake flour, and mix until well-incorporated.
• Place the egg whites in a separate bowl, add the rest of the granulated sugar, and whisk until a firm yet glossy meringue forms.
• Add in one scoop of the meringue from Step 3 into the bowl from Step 2, and combine together with circular motions.
• Mix in the remaining portion of the meringue in two batches with a rubber spatula.
• Pour the batter into a 20 x 25 cm pan and flatten the surface.
• Bake for 10 minutes in a oven heated to 180C.
• Once baked, cool the cake in the pan.
• Cut out the sponge cake with a 6 cm diameter cookie cutter.
• Wrap a clear acetate cake wrap around it.
• 2) Prepare the matcha mousse.
• Whip the heavy cream until soft peaks form (you can just whip up 130 ml of the heavy cream to use for the sakura mousse as well).
• Pour the milk into a pot and heat over medium until warm to the touch.
• Mix in the matcha dissolved in warm water.
• Bloom the gelatin by shaking in the powder into 1 tablespoon of water.
• Warm up the mixture for 10 seconds or so in the microwave.
• Pour into Step 8, mix, then turn off the heat.
• Place the bowl with the egg yolks over a bain-marie, add in granulated sugar, and whip until it forms a thick ribbon when the whisk is lifted.
• Then, mix in the milk mixture from Step 9.
• Once it has cooled down, add half the whipped cream from Step 7, mix, and pour into the cylindrical cake wraps with the sponge cake circles.
• Chill in refrigerator to set.
• 3) Prepare the sakura mousse.
• Combine the sakura an paste and milk in a pot, mix well, and warm.
• Add the gelatin powder into 1 tablespoon of water to bloom.
• Warm in the microwave for approximately 10 seconds, add to Step 12, and mix.
• Once cooled, mix in the remaining whipped cream from Step 7 and pour into the cake wrap cylinders.
• Chill to set.
• Once the mousse starts to firm up, decorate the tops with de-salted salt preserved sakura blossoms.
• You're all done when the mousse has set completely.