Yoghurt "Eggs"

1. Combine the gelatine and water (I) in a small bowl. Set aside to bloom
2. In another bowl combine sugar and yoghurt.
3. Melt the gelatine in the microwave (10 seconds) or over a hot water bath and add to the yogurt
4. Pour into an egg shaped mould and allow to set in the fridge for 3 hours (should make 3)
5. Using a teaspoon remove a circle from the centre of each egg half and place the remains in a bowl
6. Add a drop of yellow food colouring and water (II), melt in the microwave (10 seconds) or over a hot water bath, cool
7. Pour into the cavity of the egg and place in the freezer to set for 1 hour

Sweet Potato "Noodles"

1. Mash the sweet potato with a fork
2. Add the sugar and milk, mix until smooth and well combined
3. Place into a piping bag fitted with a small noodle sized piping tip (or fill a ziplock bag and cut a hole in the corner)

Sponge Cake

1. (Feel free to use store bought sponge cake!) Preheat the oven to 160C/320F and line a 25 x 30 cm pan (10 x 12 inches) with baking paper
2. Heat the milk in a small saucepan until steaming
3. Meanwhile, in a medium sized bowl whisk the egg yolks, oil and sugar (I) together
4. Slowly add the hot milk to the egg yolk mixture and whisk
5. Sift the cake flour into the milk/yolk mix and whisk until combined
6. In a large mixing bowl whisk the eggs and sugar (II) until stiff peaks
7. Fold the meringue mixture into the yolk mixture 1/3rd at a time until just combined
8. Pour into the lined cake tin and bake for 25 minutes
9. Remove and cool before cutting out 4 circles that fit your choice of bowl

Cream

1. Combine the sugar and cream in a mixing bowl and whip until stiff peaks

Ramen "Soup"

1. Combine the gelatine and water, set aside to bloom
2. Add sugar to black tea and stir until sugar has dissolved
3. Melt the gelatine and add to the tea mixture. Mix well and set aside for use.

Assembly

1. Choose two small/medium bowls to serve your "ramen" in
2. Pipe a blob of cream in the bottom of each bowl, top with a layer of sponge cake
3. Add a layer of cream on top of the sponge, then another layer of cake, cover with remaining whipped cream (everyone's bowl will be a different size. If you find there are gaps whip up a little more cream and fill them in)
4. Pipe 'noodles' of sweet potato mousse over the cream, then freeze for 2 hours
5. Prepare the black tea jelly and pour over the noodles
6. Top with 'egg', white chocolate decorations and sesame seeds, set in the fridge for at least 3 hours
7. Serve with chopsticks!