Directions

To Make

1. Line a 15cm loose bottom baking pan with baking paper.
2. Soak gelatine leaves in water for 10 mins.
3. Place Oreo cookies inside a sandwich bag and crush them until fine.
4. Pour out crushed oreo pieces into a bowl and add in melted butter and mix evenly. Press the mixture onto lined pan until compact.
5. In a small bowl, mix mascarpone cheese with rum.
6. In another bowl, smash tofu until fine. Then add it to the mascarpone cheese mixture.
7. Remove gelatine sleeves from soaking water and heat over a double boiler until it turns into liquid. Pour the melted gelatine over the cheese and tofu mixture.
8. In a separate bowl, whisk matcha powder and milk together. Pour into the cheese and tofu mix and stir until combined.
9. Strain the mixture through a sieve.
10. Whisk whipping cream with sugar on high speed with a mixer until you reach a soft peak. Add whipped cream into the matcha cheese mixture in 3 additions until the mixture is mixed evenly.
11. Pour mixture over the cookie base and let it set in the refrigerator for 2 hours or until the mousse is well set.
12. Remove mousse from pan and slice accordingly. Top with matcha powder, dried rose buds and sugared pearls.