Coconut cheesecake with mango
Ingredients
Cake
- 500 g
- COCONUT CAKE
- 150 g
- OIL
- 225 g
- EGGS
- 75 g
- WATER
Mousse
- 500 g
- COTTAGE CHEESE 14% ALFAPRO
- 500 g
- MASCARPONE
- 400 g
- FROZEN COCONUT PUREE
- 30 g
- COCONUT FLAKES
- 90 g
- POWDERED SUGAR
- 12 g
- GELATIN
- 400 g
- CREAM 36%
- 100 g
- WATER
JELLY
- 300 g
- MANGO PUREE BOIRON
- 50 g
- FROZEN LIME PUREE BOIRON
- 9 g
- GELATIN
- 60 g
- WATER
A method of preparing
Mix all ingredients for 4 minutes at medium speed. Bake for 20 minutes at 170-180 degrees Celsius.
Mix the cream, powdered sugar and cheese thoroughly into a uniform mass, gradually adding the dissolved liquid puree. Finally, add the coconut shavings dissolved gelatin. Mix thoroughly.
Heat 100g mango puree, add soaked gelatin. Heat until the gelatin dissolves, then add the rest of the mango puree and lime puree. Pour into a mold and freeze.
The prepared coconut mass fill with silicone mold to 3/4 height, put in frozen fruit jelly, another thin layer of coconut, a coconut countertop and align everything to the height of the mold. We set aside to freeze, and then we pour on Nappage.
Exterior decoration: Nappage Maracuja - 15g gelatin, 70g water, 1000g Nappage Maracuja. Mix all ingredients, decorate (spray) with heated Nappage to 40 degrees Celsius.
Bon appétit!
