2 teaspoons gelatine dissolved in 1/4 cup boiling water
220g CADBURY White Baking Chocolate, melted and cooled slightly
3 teaspoons Japanese green tea powder
Finely grated rind and juice of 1 lime
1 cup thickened cream, softly whipped
Raspberries, for serving
Red grapes, halved, for serving
Pomegranate seeds, for serving
Method
COMBINE the biscuit crumbs and butter then press into the base of a greased and lined 20cm round springform pan. Chill
BEAT the PHILLY and sugar with an electric mixer until smooth. Stir in the gelatine and chocolate, then the tea powder and lime. Fold through the cream. Pour mixture over the prepared base. Refrigerate for 3 hours or until set
DECORATE with berries, grapes and pomegranate to serve
