Creator Jovita Cheung
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20mins
Servings 4 (4 inch mould)
Ingredients
Oat Crust | Mousse | Toppings |
20g Oat (Gluten Free) | 30g Melted Dark Chocolate | 50g Water |
10g Melted Dark Chocolate | 1 Avocado | 0.5 Lemon |
| 1 tsp Cocoa Powder | 5g Honey |
| 50g Milk | 3g Gelatin |
| 3g Gelatin | 50g Mixed Berries |
Instructions
Oat Crust
Bake the oat at 160 degrees for 5 minutes until it turns golden yellow
Mix the oat with the melted dark chocolate
Pour and press the mixture firmly on the bottom of the mold
Put it in the fridge for about 15 minutes
Mousse
Microwave the milk with gelatin until the gelatin is melted
Put all ingredients into a blender and blend it until smooth
Pour it into the mold
Put it into the fridge for 30 minutes
Topping
Boil the water with honey and gelatin until they are melted
Add in the lemon juice after the jelly mixture is cool
Decorate the cake with the fruit
Pour the jelly mixture onto the cake
Put it into the fridge for 30 minutes
Nutrition (per serving)
Carbohydrate | 12.3g |
Protein | 3.8g |
Fat | 7.3g |
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