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Ingredients
- 7oz cream cheese
- 6.8fl oz heavy whipping cream
- 7oz plain yogurt
- 2.8oz sugar (fine-grained granulated sugar or white sugar)
- 0.5oz SOL MATCHA CULINARY
- 1 tablespoon lemon juice
- 0.2oz gelatin powder
- 4 tablespoons water
Cookie Dough
- 3.5oz cookie
- 2.1oz unsalted butter
- 1 tablespoon lemon juice
How to make
- Make the cookie dough - Put the 3.5oz of cookie in a plastic bag and crush it well with a rolling pin until it becomes a smooth powder.
- Melt the unsalted butter and lemon juice in a heatproof container in the microwave for 1 minute and add to [1]. Mix well.
- Place the cookie dough into a round mold, cover with plastic wrap, and press it down tightly with your hands. Place in the refrigerator to chill.
- Soften the cream cheese by microwaving it for 30 seconds, then add it to a bowl with the sugar and mix well with a whisk.
- Add the plain yogurt and mix well.
- Add the cream and mix well, then add the lemon juice and mix well.
- Sift the matcha powder through a tea strainer.
- Mix well so that the matcha color is nicely blended throughout.
- Mix gelatin and water in a heatproof container, microwave for 15 seconds to dissolve well, and add to [8].
- Mix well until the mixture is slightly thickened and smooth.
- Pour onto the cookie dough mold that has been chilled in the refrigerator.
- Gently tap the mold against the table to release the air, then smooth the surface with a rubber spatula. Cover with plastic wrap and refrigerate for 3 hours to firm up.
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