Raspberry & Coconut Sushi Cheesecake
Adults’ Gold Winner sushi by Colin Winter, from the Original Sushi Competition 2003.
Ingredients
6 pieces
- 96g sushi rice
- 50g caster sugar
- 3 tsp mirin
- 100ml coconut cream
- handful of mint leaves
- 100g cream cheese
- 75g raspberry yoghurt
- 100ml double cream, whipped
- some fresh raspberries
You will also need a 4cm cookie cutter.
Steps
- Add the mirin and 2 tbsp caster sugar to the sushi rice and add the coconut cream and chill.
- Beat the cheese and the rest of the sugar together, add the yoghurt, and beat further, then fold in the cream and chill.
- Put 16g of sushi rice mix in the cookie cutter and pat down firmly.
- Spoon some of the cheese, sugar and yoghurt mix on top of the rice. Level off the top neatly and remove the cutter.
- Repeat stages 3 and 4 another five times, until you have 6 pieces. Decorate with fresh raspberries and mint leaves.