Ingredients: Crust:
150g Sweet cream 100g Digestive biscuits
100g Pink yogurt 2 tbsp honey
1tbsp Black sesame paste (from Japnese or cake stores)
1 1/2 slice gelatin
25g Sugar
2 tbsp Cocoa Powder
1. Mix digestive biscuits and honey, pour into cake mold, press hard and chilld for 15 mins.
2. Blend well pink yogurt and sugar
3. Beat sweet cream till stiff, set aside
4. Add beaten sweet cream to yogurt mixture, mix well.
5. Soak gelatin in cold water till soft then melt in a hot water bath. Add to yogurt mixture well.
6. Mix half of the mixture with black sesame paste, blend well.
7. Spread one layer of black sesame paste then one layer of pure mix over cake crust, repeat the steps till all mixture used up. Sprinkle a thin layer of cocoa powder on top.
8. Chill in fridge for 2 hours.
9. Garnish with fruit of your own choice.
Bon Apetit.
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