Genoise

• For 1 pan (60 x 40 Cm)
  
  1.Warm egg,sugar, Mugwort puree and mix till 60 degree
  2.Add the sieved wheat flour + greentea powder
  3.Add the melted butter, milk, oil, rhum.
  4.Spread on the pan and bake 190/160 degree for 12 min
  

White choco mousse

• 1. Melt white chocolate till 40 degree
  2. Whip dairy cream at 50% whip level.
  3. Add whipped cream slowly by 3 splitted times.

Mugwort mousse

• 1. Warm milk, sugar, Mugwort puree till 50 degree
  2. Sieve
  3. Add the soaked gelatin
  4. Add 60% whipped cream into the above

Assemble

• 1. Place 1 Cm thickness Genoise in the frame.
  2. Spread white chocolate mousse and Freeze for 30 min
  3. Spread Mugwort mousse and place Genoise on top and Freeze