Mango Chili cilantro cheesecake

Mango chili cilantro cheesecake, mango sorbet mango salsa.

 

INGREDIENTS

 

Top Layer

 

1L / 2 pints cream, whipped

1kg / 35oz cream cheese

100g / 3 1/2 oz coriander, chopped

500g / 18oz castor sugar

90g / 3oz butter, melted

 

Mix together the cream cheese, sugar, and mango purée

Place 12 leaves of gelatin in water.

When the gelatin has softened, strain the water and place in a pot to dissolve

Add the result to the cream cheese and mango purée.

Lastly, fold in the softly whipped cream.

 

Base

 

Dry 180g / 6oz crushed digestive biscuit in an oven tray then add 80g / 3oz brown sugar.

Bake at 170C / 340f for 15 minutes

Add the melted butter and spoon into ring moulds. Press to form a solid base.

 

Mango Ice Cream

 

3 tins Mango purée

15 Egg yolks

300g / 10 1/2 oz castor sugar

50g / 2oz glucose

1.2L / 2 pints milk

600g/ 21oz fresh cream

100ml / 3 1/2fl oz fresh coriander, chopped

 

Mix together the sugar and eggs. Bring the milk, cream cheese and glucose to the boil. Mix the two together. Cook in a saucepan and bring to 80C / 175F

Remove and cool on ice. Add the coriander.

 

Honey and Ginger Tuile

 

500g / 18oz icing sugar

310g / 1- 1/2oz flour

250g / 9oz honey

250g / 9oz butter

25ml / 1fl oz fresh ginger

 

Preheat the oven to 180C / 350F

mix together the butter and sugar and add the honey, flour and ginger.

Bake until golden brown for approximately 5 minutes.

 

Raspberry Sorbet

 

350/ml 12fl oz stock syrup

150ml/ 5 1/2fl oz water

500ml/ 1 pint passion pulp (without the pips)

 

Add the ingredients and churn a blender.

 

Palate Cleanser

 

350ml / 12fl oz stock syrup

150ml / 5 1/2fl oz water

500ml / 1 pint passion pulp (without the pips)

 

Add the ingredients and churn a blender.

 

Plating

 

Place the cheesecake mould in the centre of the plate and run a sharp knife along the inside of the mould to release it. Pour a spoonful of the mango salsa at the side. Garnish with a chocolate cigarette and fried coriander.