These days, looking for some cake recipes in the archive, I realized that lately, except for Amira's day , chocolate was missing from my posts. Don't you think so? :)) No, we didn't argue 😀 just that we somehow felt the need for… something else. I know, my friends will tell me that "I broke my head" :)) but I know that my next meeting with chocolate will be one with nabadai :))))
Until then, however, I propose a cheesecake with caramelized mango jelly , a light and fine cake , full of enchanting flavors, slightly spicy and inviting.
- For the countertop:
- 120 g biscuits
- 60 g butter
- 2 tablespoons cocoa
- For the cream:
- 250 g mascarpone
- 200 g sweetened condensed milk
- 200 ml whipped cream
- 1 teaspoon jelly
- 1 sachet of vanilla sugar
- For mango jelly:
- 1 mango
- 2-3 tablespoons sugar
- 50 g butter
- 10 g gelatin
- dried and ground ginger
How to prepare Cheesecake with caramelized mango jelly:
Put the biscuits and cocoa in the bowl of the food processor and mix until you get a fine breadcrumbs. Add the melted butter and mix again until you get a composition like crumbs. Pour into a removable tray (20 cm in diameter) and press well with the bottom of a glass, so as to obtain a compact top. Refrigerate until cream is ready.
We hydrate the gelatin in a few tablespoons of cold water.
Cream the whipped cream at low speed until it starts to take on consistency. Add the vanilla sugar and mix until fluffy. It doesn't have to be firm.
We mix the mascarpone in a bowl together with the condensed milk. Add whipped cream, stirring gently.
Melt the gelatin in a bain-marie. Be careful not to get hot. Put a few tablespoons of the mascarpone composition over the gelatin (to bring the 2 compositions to the same temperature) and mix well. Then mix the 2 compositions and mix, mixing gently.
Pour the composition over the cookie sheet and refrigerate until the caramelized mango jelly is ready :
We hydrate the gelatin in cold water. Mango is cut on both sides of the seed. Cut into slices and peel.
In a pan, caramelize the sugar. When it has become liquid and amber in color, put the butter carefully and mix well. Add the mango slices and turning them on all sides, boil until the sauce is reduced and the mango softens.
Let it cool a bit, then mix the fruit with the caramel with the vertical blender, until you get a fine puree.
Melt the gelatin in a baine-marie, then add it to the mango puree. Mix well and finally flavor to taste with a little ground ginger and a nutmeg powder. Allow to cool then slowly pour over the mascarpone cream.
Let the tray cool for a few hours, until the cake hardens and can be portioned.
Good appetite! 😉