Matcha Cheesecake Mousse with Cherry Jelly

Serves 4 | Prep time: 15 mins + chilling time | Cooking time: 5 mins

INGREDIENTS

Cherry Jelly

• 1 cup pitted cherries [fresh or frozen]
• 2 Tbsp lime juice
• ½ cup coconut water
• 1 Tbsp maple syrup
• 2 tsp agar powder

Matcha Mousse

• 1 cup raw cashews, soaked overnight
• ½ cup coconut yogurt
• 2 tsp matcha powder
• 2 tsp maple syrup
• 1 Tbsp lime juice

METHOD

1. For the Cherry Jelly: Cut cherries in half. Add cherries, maple syrup + lime juice into a pot simmer over medium high heat. Cover using a lid and allow cherries to soften for 1 minute.
2. Use a fork to gently mash the cherries. Reduce to medium heat and add coconut water. Bring to a gentle simmer, then thoroughly stir in agar powder. Remove from heat, and transfer into two glasses.
3. Chill in refrigerator for 20-30 minutes before topping with matcha cheesecake mousse.
4. For the Matcha Mousse: Add cashews, coconut yogurt, maple syrup + lime juice into a blender/food processor and blend on high speed until smooth. Continue to blend on high speed for a further minute to aerate the mixture.
5. Carefully spoon the mousse over the cherry jelly. Further chill in the refrigerator for at least 2-3 hours before serving.
6. Serve with soy cream and fruit.