MATCHA LIME CHEESECAKE BITES

Directions

1. First, separate egg whites and leave them in a container in fridge so they turn cold. 

2. In another bowl, mix vegetable oil with milk and add flour and egg yolks. Set aside. 

3. Preheat oven to 302 °F / 150°C and line a baking tray with waxed paper or a baking mat. 

4. Take container with egg whites out of fridge and add lemon juice, a big splash of Vanilla Molina and sugar, and beat until soft peaks form. 

5. Pour flour mixture over beaten egg whites and stir until combined. Transfer mixture to baking sheet, flatten and bake for 20 minutes. 

6. Remove from oven and let cool on a rack to room temperature. Then, with a spatula, peel off dough and remove wax paper. Using a cookie cutter, shape several small bases from dough and set aside. 

7. Beat heavy cream with sugar until stiff. 

8. In a separate bowl, beat cream cheese until smooth and then add whipped cream to integrate. 

9. Hydrate gelatin in cold water and heat it in microwave until melted. 

10. Take a few tablespoons of cream mixture to integrate with melted gelatin and then pour this mixture into remaining cream, combining well. 

11. Stir matcha powder with 2 tsp milk and add 1 cup cream mixture and set aside. 

12. To rest of cream mixture, add lemon juice. Stir well and set aside. 

13. Place baked bases in your silicone mold and fill half of mold with matcha mixture. Place mold in fridge for 15 minutes or until set. 

14. When it is solid, remove and fill rest of mold with lemon juice cream mixture, sprinkle a little lemon zest and put it back in fridge for 2 hours. 

15. Once ready, carefully unmold and serve. 

16. Enjoy!