A lovely cake, freshly plant-based. It show-cases the citrus fragrance of yuzu lemon and waiting is really necessary to get the full flavor.
It reminds of a compact cheese cake for the texture.
A block of tofu (silky)
A yuzu citrus (its juice and grated peel)
4 tbs of potato starch
2 tbs of coconut cream
kurozato black cane sugar to taste
(optional vanilla extract or powder)
Sprinkle sugar on top. Decorate with rose petals. Serve with pomelo.