Ingredients
Method
First, line the bottom and sides of a 7-inch spring-form tin with baking paper. In a food processor, combine all the ingredients for the base and whiz until breadcrumb sized and the mixture begins sticking together. Press into bottom of tin and place in freezer.
Next, place all the ingredients for the filling (except for the matcha, turmeric, raspberries, blueberries, & colouring) in the food processor and blend to a smooth texture.
Take out 1/4 of the mixture and place into a clean bowl and set aside. Repeat 2 more times until only 1/4 of the mixture is left in the food processor.
Colour the first bowl with matcha powder (and natural green food colouring, if using). Use a spoon to fill 6 cavities of the semi-sphere mould with mixture and gently tap to level. Place in freezer to set. Pour remaining matcha mixture on top of the base and also place in freezer for at least 30 minutes.
Once matcha layer has firmed, colour the second bowl with turmeric powder (and natural yellow food colouring, if using). Use a spoon to fill 6 cavities of the semi-sphere mould with mixture and gently tap to level. Place back in freezer to set. Pour remaining turmeric mixture on top of the matcha layer and again place in freezer for at least 30 minutes.
Once turmeric layer has firmed, place raspberries in food processor containing 1/4 of the uncoloured cheesecake mixture and and blend until smooth. Add natural pink food colouring, if using. Use a spoon to fill 6 cavities of the semi-sphere mould with mixture and gently tap to level. Place back in freezer to set. Pour remaining raspberry mixture on top of the turmeric layer and again place in freezer for at least 30 minutes. Wash bowl of food processor in order to use for the final layer.
Once raspberry layer has firmed, place blueberries in food processor and add remaining 1/4 of the uncoloured cheesecake mixture. Blend until smooth and add natural purple food colouring, if using. Use a spoon to fill 6 cavities of the semi-sphere mould with mixture and gently tap to level. Place back in freezer to set. Pour remaining blueberry mixture on top of the raspberry layer and finally place in freezer for at least 2 hours or until frozen.
Take out of freezer and place in refrigerator at least 2 hours before serving. Artfully decorate cake with mousse semi-spheres, raspberries, blueberries, and edible flowers. Best enjoyed straight from the fridge and will last refrigerated for up to 4 days.
