Cooking Instructions
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Step 1
First, soak the
Gelatin Sheets (5 g)
in cold water.
Step 2
Peel and dice up the
Mangoes (300 g)
.
Step 3
Blend the diced mango then bring to a boil with
Water (40 g)
and
Granulated Sugar (20 g)
. Let it simmer for a few minutes then stir in the gelatin sheets. Set aside to cool down.
Step 4
In a food processor pulse
Digestive Biscuits (150 g)
into powder, then pour in the
Butter (80 g)
and keep mixing.
Step 5
Press down the mixture at the bottom of your springform pan, refrigerate for at least 30 minutes.
Step 6
Moving on to the cream. Soak
Gelatin Sheets (9 g)
in cold water. Then squeeze out the water. Bring
Milk (75 mL)
to a boil, then dissolve the gelatin in the hot milk. Let it cool down.
Step 7
Whip up
Cream Cheese (400 g)
,
Ricotta Cheese (250 g)
, and
Granulated Sugar (100 g)
. Add in the milk and keep whipping for a few more minutes.
Step 8
Pour half of the cream on the cookie base. Cover with the mango mousse, try to leave 1-centimeter from the edges.
Step 9
Cover with the remaining cream, level it up and refrigerate for at least 4 hours. I left mine in the fridge the whole night.
Step 10
You can decorate the top with a few drizzles of mango mousse (save some before adding the gelatine) and some crushed pistachio nuts, but this is totally optional!
