Torta Mousse de Matchá com Coco - Chef Cesar Yukio

Cesar Yukio

Cesar Yukio

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Ingredients:

Base:
140g coconut biscuits
70g melted butter

Cream:
200g sweetened condensed milk
100ml coconut milk
25g desiccated coconut
6g powdered gelatin
30ml water to hydrate the gelatin
250g fresh cream
10g matcha

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