【食譜】全素抹茶慕斯蛋糕 Vegan Matcha Mousse Cake

製作日期:2017.07.28

前陣子突然又非常非常想吃抹茶類的甜點,想起來好像有陣子沒吃慕斯蛋糕,就想來做慕斯蛋糕。慕斯蛋糕和乳酪蛋糕的口感相較起來較清爽、滑嫩,一般都是需要加入打發的鮮奶油,但近年來接觸全素食譜,也讓我思考著是否能使用全素食材製作出全素抹茶慕斯蛋糕,Google 了一下,發現真的有不少食譜。

vegan-matcha-mousse-cake (2)
看了數個全素的抹茶慕斯蛋糕食譜,最後選了這一個最貼近我個人習慣使用的食材的,但還是有依個人的口味、依比例稍減糖漿的用量,底層的部份也多融入堅果、增加口感。

vegan-matcha-mousse-cake (3)
無蛋無動物性鮮奶油、也沒有牛奶奶油,但做出來的全素抹茶慕斯蛋糕真的很接近一般的慕斯蛋糕,不用吉利丁,而用洋菜粉取而代之成為凝固劑;不用動物性鮮奶油,還是有淡淡的堅果與椰味來達成濃郁、有深度的滋味。

vegan-matcha-mousse-cake (4)
上頭再灑上一些抹茶粉,讓整體看起來更”抹”。一下刀,發現可以很輕鬆的切下一三角塊。

vegan-matcha-mousse-cake (5)
嗯,品嚐時間。

vegan-matcha-mousse-cake (6)
我很喜歡拿這個藍紋盤來裝帶日式風味的甜點、點心。抹茶慕斯蛋糕在上頭顯得更有日本味。

vegan-matcha-mousse-cake (7)
雖然是使用全素食材,但製作出來的抹茶慕斯口感與味道真的很接近一般的抹茶慕斯。微微的天然糖漿甜味再加上抹茶的茶香,吃來慕斯口感滑嫩、微Q彈,底層餅乾中帶有堅果的塊粒口感。覺得茶味總有種讓人吃不膩的魔力在。

 


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全素抹茶慕斯蛋糕
Vegan Matcha Mousse Cake


  • 食材 :(約 6 人份)
    • 底層*
      • 餅乾 30 g (我用無糖消化餅)
      • 核桃 10 g
      • 椰子油 0.5 Tbs
      • 豆漿 或 其它植物奶 0.5 Tbs
    • 抹茶慕斯
      • 腰果 35 g (1/4 cup) 浸泡於飲用水中 4 – 6 小時,之後濾掉水分
      • 椰奶 100 ml
      • 椰糖漿 或 楓糖漿 2 Tbs
      • 椰子油 1 Tbs
      • 檸檬汁 1 tsp
      • 鹽 1 小撮
      • 洋菜粉 agar agar powder 1/4 tsp
      • 豆漿 或 其它植物奶 105 ml (1/4 cup + 3 Tbs)
      • 抹茶粉 2 tsp + 更多灑於表面
  • Ingredients:(Serves: 6)
    • For the Crust*
      • 30 g cookies or biscuits (I use sugar-less crackers)
      • 10 g walnuts
      • 0.5 Tbs coconut oil
      • 0.5 Tbs soy milk or other plant-based milk
    • For the Matcha Mousse
      • 35 g (1/4 cup) cashews, soaked in water for 4 – 6 hours then drain
      • 100 ml coconut milk
      • 2 Tbs palm syrup or maple syrup
      • 1 Tbs coconut oil
      • 1 tsp lemon juice
      • pinch of salt
      • agar agar powder 1/4 tsp
      • 105 ml (1/4 cup + 3 Tbs) soy milk or other plant-based milk
      • 2 tsp matcha powder, plus more for dusting
  • PS.

  • 準備工作 Preparation:
    • 食材秤量準備好
    • 烤箱以 175°C 預熱
    • Measure and prepare all ingredients.
    • Preheat the oven at 175°C

  • 作法/步驟:
    1. 先製作底層:將餅乾放入食物處理機中,攪打細碎,再放入椰子油、豆漿、核桃,繼續攪打至整體像微溼的碎屑
    2. 再將底層食材壓入模具底層,鋪平壓實,再放入烤箱,以 175°C 烘烤 10 – 15 分鐘,至邊緣呈棕金黃色,取出,置於網架上放涼,同時我們來製作抹茶慕斯
    3. 製作抹茶慕斯:將浸泡過的腰果、椰奶、椰子油、檸檬汁、鹽放入食物調理機中,攪打至滑順
    4. 將洋菜粉與豆漿置於一小鍋中,攪拌混合均勻,煮至沸騰後,讓它再滾約 10 秒後熄火
    5. 將洋菜豆漿液與抹茶粉一同放入腰果椰奶糊中,再用食物調理機攪打至均勻
    6. 將抹茶慕斯糊倒入事先放涼、已鋪餅乾底的模具中,用保鮮模包好,放入冰箱冷藏一晚或冰至少 6 小時
    7. 隔天取出脫模,再灑上適量抹茶粉即可切塊享用
  • Directions:
    1. To make the Base: Blitz the cookies in a food processor until they become floury. Add the coconut oil, soy milk, and walnuts. Keep processing until the mixture are slightly wet and crumbly.
    2. Press the cookies mixture evenly into the bottom of the pan. Bake at  175°C for 10 – 15 minutes until the edges are golden brown. Then move onto a wire rack to cool down while we make the matcha mousse.
    3. To make the Matcha Mousse: Blend the soaked cashews, coconut milk, coconut oil, lemon juice, and salt in a blender until smooth.
    4. In a small pot, stir the soy milk along with the agar agar powder and bring the mixture to a boil. Let it bowl for about 10 seconds. Then turn off the heat.
    5. Add the agar soy milk mixture and matcha powder to the cashew mixture. Blend until all combine.
    6. Pour the matcha mousse mixture onto the baked & cooled cookie base. Wrap well with a plastic. Refrigerate overnight or at least for 6 hours.
    7. Take out from the fridge and remove from the pan. Dust with additional matcha powder. Slice and enjoy!


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淡淡的抹茶香加上滑嫩的慕斯口感。Yum~
Bon appétit!

 

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