1 sheet of food gelatine (5 g) or ½ teaspoon agar agar
50 ml water
agave syrup
1 tablespoon chopped pistachios
dried roses
METHOD
Soak the gelatine in cold water for 10 minutes; when soft, drain it and immerse it in 50 ml of water brought to the boil. Off the heat, stir until completely melted, then mix in the cheese, yoghurt and matcha tea. Whip the cream, gently incorporate it into the mixture and sweeten to taste with icing sugar.
For the vegan recipe Dissolve the agar agar in warm water, avoiding lumps, and blend it with the silken tofu, yoghurt and matcha tea. Whip the vegetable cream and mix it with the prepared mixture, sweetening to taste with agave syrup.
Bake the mini cakes as indicated on the package and let them cool.
Place a mini cake inside a ring of the same diameter (7.5 cm), cover it with a quarter of the mixture, levelling the surface well, remove the ring, wash it, dry it and repeat the operation with the other mini cakes.
Let the cheese cakes rest in the refrigerator. When serving, sprinkle them with the chopped pistachios and dried rose petals
