Unicorn Food by Sandra Mahut

Author:Sandra Mahut
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2017-11-17T05:00:00+00:00

Preparation time: 30 minutes – Refrigeration: 1 day – Resting time: 1 hour

Serves 6

200 g plain sweet biscuits or speculaas

90 g butter

300 g Greek-style yoghurt or fromage blanc

600 g cream cheese

1 tablespoon lemon juice

125 ml water

75 g caster sugar

2 gelatine sheets

3 or 4 different natural food colourings

Crush the biscuits in a sealed freezer bag using a rolling pin.

Melt the butter in a microwave oven. Pour the melted butter over the crushed biscuits and work together to form a grainy dough. Use it to line the bottom of a 24–26 cm spring-form cake tin, pushing it up the sides a little by pressing a glass around the edge. Set aside in the refrigerator for 1 hour.

Mix the yoghurt with the cream cheese and lemon juice. Beat with a whisk for 2 minutes.

Boil the water in a saucepan with the caster sugar to make a syrup. Once dissolved, turn off the heat and add the gelatine, rehydrated in water beforehand. Mix well so that the gelatine completely dissolves. Pour into the yoghurt and cream cheese mix and whisk well so the mixture is combined.

Divide the mixture between three or four bowls. Add a food colouring to each bowl and mix to make pastel shades.

Remove the cheesecake base from the refrigerator and add the coloured fillings to the tin. Place one colour on top of another until all the filling is used.

Trace spirals through the filling with a wooden skewer and place in the refrigerator for 24 hours. Unmould and serve immediately.

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