1. After the yam is steamed, peel it and put it in a blender.
2. Add 170 grams of water and stir to make a puree for later use.
3. Break the digestive biscuits with a mixer.
4. After the butter has melted in water, pour it into the cookie powder container.
5. Mix the butter and digestive cake thoroughly, then pour it into the cake mold, flatten it, and freeze it in the refrigerator for 1 hour.
6. After the isinglass powder is boiled with 100 grams of warm water, it is heated in water to remove the fishy smell and set aside.
7. The cream cheese is softened in water.
8. Whip evenly with an electric mixer.
9. Add soft white sugar and yam puree, continue to beat evenly.
10. Pour all the melted fish gelatin powder solution and beat evenly.
11. Pour it into a cake mold with a biscuit base, gently flip it up and down to remove bubbles, and put it in the refrigerator for five hours.
12. Blow a small amount of hot air around the cake mold with a hair dryer to easily demold. After demolding, sprinkle an appropriate amount of matcha powder.
13. Add washed blueberries and raspberries for decoration.
Tips:1. The digestive cake is best crushed manually with a rolling pin, the blender will crush it too finely, and it will take more effort to cut it after it is frozen.
2. It is best to use a hand-held sieve when sprinkling matcha powder, and the sprinkling will be more even.
