05 April 2012
not sure if there was ever a time you saw a recipe and HAD to attempt immediately? for me, this just happened to be it. i'm usually able to wait (at least til the next day) but when i saw this, i so wanted to make it rightaway that i actually went hunting for cream cheese and yogurt in the middle of the night lol. this is just so dainty and pretty i knew the taste was gonna be fantastic (glad i was right)! its now spring and recipes using sakura have been popping up on various japanese websites. it was girls day/doll festival last month therefore i've also been seeing recipes using the three colors of white, green and pink as well. i thought hanami dango is the only japanese dessert that uses these three colors to commemorate the festival but i was wrong. lotsa puddings, cookies and cakes also incorporate this beautiful tricolor as well, can't wait to make some of them.
think of this dessert as a non-bake white chocolate cheesecake. the sakura jelly layer is tinted a lovely shade of pale pink with raspberry puree and then flavored with kirsch and sakura essence. i mentioned before that the sakura essence i got didn't really stand out coz it was so mild but it went extremely well with the raspberry puree and i thought it actually brought out the sakura flavor. amazing. the cheesecake layer was lovely too. the white chocolate, cream cheese and yogurt went really well together and i really like it. in fact, it would be a good base for all other non-bake cheesecakes so i'll be sticking to it from now on. i think it would also be a great idea to make it into a single cake. anyway i omitted the egg yolks used coz there was no way i could cook the mixture like for a creme anglaise and many recipes actually don't use yolks in a non-bake version so i just left it out. but i don't think it altered the taste in any way, plus no risk of salmonella. this recipe is definitely a keeper and i think i'm gonna make this again real soon!
*recipe removed due to copyright restrictions