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Gavia Natural Sweetener. 2018

Ingredients

100 g Digestive Cookies

25 g Unsalted Butter

125 mL Plain Yogurt

200 g Cream Cheese at Room Temperature

3 Small Lime

3 Tbsp Gavia™ Natural Sweetener

65 mL Water

1 tsp Agar Agar Powder

315 g Mango Puree

90 g Mango Chunks

65 mL Water

2 Tbsp Gavia™ Natural Sweetener

1/2 tsp Agar Agar Powder

65 g Mango Puree

Place Digestive Cookies in a sealed plastic bag and mash until crumbly.

1.

In a bowl, combine the crumbs and Unsalted Butter. Mix well.

2.

Pour the crumb and butter mixture into a 6-inch removable round cake pan. Press it down firmly and put in fridge to chill for at least 10 minutes

3.

In a blender, add Plain Yogurt, Unsalted Butter, Lime and Gavia™ Natural Sweetener. Blend well and set aside.

4.

In a small pot, mix Water and Agar Agar Powder and bring to a boil. Add in Mango. Pour into blender and blend well.

5.

Pour blended mixture into cake pan, on top of crumb layer. Raise and drop against surface gently a few times to release air bubbles.

6.

Spread Mango Chunks across top. Press them in lightly. Let set in fridge until firm, at least 3 hours.

7.

In a small pot, mix Water, Gavia™ Natural Sweetener and Agar Agar Powder and bring to a boil. Add in Mango. Bring to a boil again. Remove from heat and let cool to lukewarm.

8.

Using a fork, scratch the surface of the cooled cake.

9.

Pour the mango jelly on top and spread evenly. Place in fridge to cool.

10.

Top with Mango Chunks. Serve and enjoy!

11.