Ingredients
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Base
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1 cup feuilletine
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1 tbsp Butter
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2 tbsp dark chocolate
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1 tbsp Hazelnut preline pasta
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White Chocolate
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1 cup white chocolate
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1/2 cup whipped cream
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1 No Gelatin Sheets
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1/2 cup cooking cream
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2 tbsp Philadelphia Cheese
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Mango Layer
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1 cup mango purée
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1 tbsp Philadelphia Cheese
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1/2 cup whipped cream
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1 tbsp Mascarpone
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1 tbsp Sugar
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1 No Gelatin Sheets
Directions
This fantastic mango and chocolate cheesecake recipe was was provided by Chef Prashant Chipkar, Executive Chef and Culinary Director at Masti Dubai and the Bombay Bungalow.
How to Make the Base:
- In a double boiler, melt the dark chocolate and add the butter.
- Remove from the heat, add the hazelnut praline pasta and feuilletine (French biscuit). Mix together and spread out on a tray.
- (COMMENT: Not sure what this means)Place a stainless-steel rectangular frame on the base.
How to Make the White Chocolate Layer:
- Put the cooking cream in a saucepan, place it on a low heat and add the white chocolate.
- Once the chocolate has melted, remove it from the heat, add a gelatine sheet and leave to cool.
- Once cool, add the Philadelphia cheese and mix well.
- Add the whipping cream, folding it in.
- Pour it on a tray and refrigerate to set.
How to Make the Mango Layer:
- Put mango puree and sugar in a sauce pan.
- On a low heat, let it come to a boil.
- Remove from the heat and add the gelatine, Philadelphia cheese and Mascarpone cheese and mix well.
- Then add the whipping cream, folding it in.
- Pour it over the chocolate layer and refrigerate to set.
- Cut it into the desired shape and serve cold.
