in my head : heels on fire - sargasso trio

my dad recently turned 56 and my sister ( who's been cooking and baking obsessively every weekend ) decided to cook him a japanese dinner at his request .

[ on the table ]


tonkatsu


tempura shitake mushrooms


birthday boy


tonkatsu with a side of rice in the shape of a dancing man


side of tempura vegetables


kakiage with sweet potato and daikon


my contribution : low carb japanese cheesecake with quick melting green tea ice cream

low carb japanese cheesecake (adapted from recipe on Food.com)

• 220 g cream cheese
• 1/4 cup whole milk
• 10 sachets of SPLENDA® Sweetener
• 3 eggs , separated
• 1/4 cup cornstarch
• 2 tablespoons lemon juice
• 1/4 teaspoon finely grated lemon rind
• 1/2 teaspoon cream of tartar
• 2 1/2 cups of boiling water for bain-marie
• Bakeable green tea powder for dusting
• Green tea ice cream for serving
  

1. Preheat the oven to 160 degrees celsius and grease the cake pan. Beat cream cheese and milk to soften. Add half of the SPLENDA® Sweetener, egg yolks, cornstarch, lemon juice and rind together, and beat till smooth.
   
2. Beat egg whites till fluffy. Gradually add remaining SPLENDA® Sweetener and cream of tartar until soft peaks form.
   
3. Slowly fold beaten egg whites into cream cheese mixture. Pour into cake pan and place in large roasting pan with boiling water.
4. Bake for 40 minutes, or a pick inserted in the middle of the center comes out clean.
5. Dust with bakeable green tea powder and serve with ice cream.
   

happy birthday pp!



xoxoxoxoxoxo ,
soho ; zonked.