Yoghurt, Pistachios & HoneyKhanh Ong
- 250g ginger nut biscuits
- 150g pistachios
- 1 tsp ginger powder
- 1⁄3 cup of melted butter
- 1 cup cup cream cheese softened
- 1 1⁄4 cup Jalna Greek yoghurt
- 1⁄2 cup honey
- 2 tbsp lemon juice
- 1 tbsp gelatin powder
- 1⁄3 cup of water
- Crushed pistachios
- Fresh honeycomb
- In a food processor blitz biscuits, pistachios and ginger powder.
- Pour in the butter to form a wet sand like consistency.
- Pack crumbs into a lined spring form tin
- Cream the cream cheese in a stand mixer then add yoghurt honey and lemon juice.
- Bloom the gelatin in the water then heat until melted.
- Add to the stand mixer.
- Pour over the crumbed tin.
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Join Khanh Ong as he creates his Lime & Yoghurt Syrup Cake recipe. Tune in to The Market kitchen each weekday on Channel 10.