Matcha Cheesecake Mousse with Cherry Jelly
Ingredients
Cherry jelly
- 1 cup pitted cherries [fresh or frozen]
- 2 tbsp lime juice
- 1/2 cup coconut water
- 1 tbsp maple syrup
- 2 tsp agar powder
Matcha cheesecake mousse
- 1 cup raw cashews, soaked overnight
- 1/2 cup coconut yogurt
- 2 tsp matcha powder
- 2 tsp maple syrup
- 1 tbsp lime juice
Preparation
Cut cherries in half, then add cherries, maple syrup and lime juice into a pot and simmer over medium high heat. Cover with lid and allow cherries to soften for 1 minute.
Use a fork to gently mash the cherries, reduce to medium heat and add coconut water, then bring to a gentle simmer, then thoroughly stir in agar powder.
Remove from heat, and transfer into two glasses. Chill in refrigerator for 20-30 minutes.
Add cashews, coconut yogurt, maple syrup and lime juice into a blender or food processor and blend on high speed until smooth. Continue to blend on high speed for a further minute to aerate the mixture.
Carefully spoon the mousse over your chilled cherry jelly. Chill in refrigerator for at least 2-3 hours before serving, and serve with soy cream and extra fruit of your choice.
