Air Fryer Recipe - 6-inch Matcha Mousse Basque (Low Sugar Version)

These are all the materials I used, plus the strawberries and coconut flakes for decoration.

Melt 200g of cream cheese at room temperature beforehand, then put the melted cheese into a bowl.

Add 30 grams of granulated sugar and stir.

Add two whole eggs and continue stirring.

Add an egg yolk and stir. Adding it in batches will allow for a smoother consistency.

Add 170g of heavy cream and continue stirring (⚠️The heavy cream should also be left at room temperature for a while before stirring, so that it will not clump when stirring. However, the heavy cream for making mousse should be refrigerated in advance, as it will whip better after being refrigerated).

Add 8 grams of cornstarch and continue stirring. If it's still difficult to stir, you can stir it over hot water.

Stir until there are no obvious lumps, then sift the mixture into the mold. It's okay if there are still some small lumps; just sift twice.

Shake the air fryer twice to remove air bubbles, then place it in the air fryer and bake at 180 degrees Celsius for 15 minutes to brown (you can take it out to check the condition; the power of each air fryer is different, so you can adjust accordingly). Then bake at 160 degrees Celsius for another 15 minutes. (If you are worried about the crust over-baking, you can cover it with aluminum foil during the second baking).

Take it out and let it cool before using it. Then start preparing the matcha mousse part.

These are the ingredients used for matcha mousse (⚠️The heavy cream must be chilled beforehand).

Soak 6 grams of gelatin sheets in cold water before use (⚠️ Do not use hot water, use warm or cold water. Soaking gelatin in hot water will not only melt it but may also cause it to lose its setting properties, which will prevent the mousse from setting later).

Add 30 grams of granulated sugar to 100 grams of milk and heat over a double boiler while stirring.

Add 4.5 grams of matcha powder and continue stirring.

Add the softened gelatin sheets to the matcha milk and continue stirring until dissolved (using a double boiler).

Whip 115g of heavy cream until it is slightly set (similar to the texture of thick yogurt, with the cream slowly dripping from the whisk).

Add the previously mixed matcha gelatin milk and continue mixing until smooth.

Strain the mixed matcha mousse cream and pour it over the cooled Basque cheese.

Refrigerate overnight (at least 4 hours).

To prevent flavors from mixing, I placed a foil bowl over the mold, and the 6-inch lid fits this mold perfectly.

Take the chilled Basque cheese out of the refrigerator and start decorating. First, sprinkle with matcha powder. Tip: If you don't have a sieve, you can use a rubber band to secure the plastic bag to the matcha box (as shown in the picture), then poke small holes with a toothpick for a perfect dusting.

This is how it looks after being sprinkled, not bad, hehe. Time to decorate with strawberries, sprinkle some coconut flakes and you're all done! ✌️ Christmas spirit easily captured!

The final product looks absolutely Christmassy!

I felt the strawberries looked better cut open, so I cut them again and arranged them around the edge. Mine wasn't very molten; if you want a more molten center, you can shorten the baking time.

It's really pretty, hehe.

I found a perfect 6-inch packing box. The Basque can fit perfectly into this size (1100PP) leather packing box. With the lid on, I can put it in the refrigerator without worrying about odors mixing.