Papaya and Pink Pomelo Cheese Cake
Preparation time: 20 minutes
Refrigeration time to set: 1 hour
For the base:
200 g digestive biscuits, crushed
75 g butter or margarine, melted
For the filling:
6 g agar agar
180 g papaya
260 g firm tofu
185 g canned coconut milk (refrigerate before use and only use the solid part, discard the liquid)
170 g caster sugar
For the topping:
Fresh pomelo flesh
Mix together the crushed biscuits with the margarine. Press the mixture into the base of a 6 inch cake tin or spring form pan.
In a small saucepan on a very low heat, dissolve the agar agar in 100 ml of water.
In a food processor, process the tofu, coconut milk, sugar, papaya and the agar agar mixture until smooth.
Spoon the tofu mixture over the biscuit base and smooth the surface. Chill for 1 hour or until set.
Top with plenty of fresh pomelo flesh.