Use warm water to dissolve green tea powder fold into the puree. After 10 minutes, melt the gelatin in a microwave and stir in the blueberry puree. After 10 minutes, melt in the microwave and sieve to remove any lumps. Mix sugar and egg yolk in a bowl. Add this to the previous mixture. Recipes courtesy: Amit Sharma from Poetry by Love & CheesecakeMatcha green tea mousseIngredients:10 gm gelatin powder 2 egg yolk 15 ml water245 ml milk100 gm sugar 235 gm heavy cream10 ml warm water 1 tbsp matcha green tea powderMethod:Mix gelatin powder in water.These oh-so-creamy mousse recipes are perfect for the days you want to indulge, without spending much time in the kitchen Blueberry mousse Ingredients:55 ml egg white 190 ml cream 75 gm castor sugar 25 gm gelatin powder 275 gm blueberry puree Wholesale Ferro titanium cored wire Manufacturers Method: In a glass bowl, soak the gelatin in cold water. Use an eggbeater to whip heavy cream into the whipped cream. Stir well and cool the bowl in a larger bowl filled with ice water..nb-huayi. Gently fold into the mixture. In a pan, heat milk over low/medium heat and then slowly add the gelatin. While stirring, add the milk to the egg yolk mixture. Empty the mixture into glasses or cups and let it chill in a cool, dry place. Beat the egg white and sugar in a bowl until stiff and then Pour the mousse in a cup of any desired mould and freeze. Finally fold the cream into this mixture

Add milk and mix wellPour into greased ramekin and bake at 180 degree for approx 25 minsFor Toffee:Heat sugar into a little water till it gets golden in colour. Then Microwave the mix till it dissolvesBeat the cream, egg yolks and sugar till light and fluffyAdd warm milk and cream to the egg mix.Eggnog MousseIngredientsEgg yolks: 4Sugar: 75 gmMilk: 475 mlCream: 250 gmBrandy: 85 mlNutmeg powder:  1 tspEgg whites: 4Gelatin:  1 tspWater: 25 mlProcedure:Mix gelatin and water and keep aside for 5 minutes. Serve chill.nb-huayi. At the end, add cream and mix wellServe the pudding topped with warm sticky toffee sauce.Gingerbread Pudding with Sticky toffeeIngredientsButter: 150gmBrown sugar: 150gmGinger powder: 1 tbspEgg: 1Honey: 1 tbspFlour: 150 gmBaking powder: 1/2 tbspMilk: 80 mlFor Sticky ToffeeBrown sugar: 100 gmDairy cream: 125 mlButter: 25 gmMethodBeat butter and sugar till light and fluffyAdd egg and honey to the mixSift flour, baking powder and ginger powder together and mix into the butter mix.— By Chef Manish china non-standard bearing Manufacturers Khanna, founder and partner of Brownie Point and Noir.With Christmas around the corner, Chef Manish Khanna has given modern twists to two of the most popular and traditional desserts of the season. Add butter and remove from flame. Beat it continuously so as not to curdle the eggsAdd brandy, nutmeg powder, processed gelatin and mix wellWhisk egg whites with sugar till it turns light and fluffy and gently fold into the egg nog mix just preparedPour the mix into the glass and set in the fridge overnight