Ingredients:
Click on the ingredient to try it
- mango cubes DARTA
- mascarpone
- philadelphia cream cheese
- vaj 82% AMMERLAND
- lemon
- biscuits
- vanilla pod
- icing sugar
- granulated sugar
- porcelain gelatine
- foam cream 35,01% FRISCHLI
Preparation:
For the base of our dessert, which we serve in a glass, we prepare the butter and biscuit base, which we
finely crush the biscuits or grind them in a food processor, mix with melted butter, then
lightly press into the bottom of the glasses.
Put it in the fridge while you work on the other elements.
Cream:
Whip the mascarpone and the Philadelphia cheese cream with powdered sugar, vanilla pods, grated lemon zest and the seeds of the vanilla pod with a hand whisk.
In a separate whisk, whip the cream until soft and gently fold it into the mixture.
Refrigerate to allow the gelatine to set a little.
Mango jelly:
Cook the mango into a jelly, add a little sugar and water, place over a low heat and cook until
so until it thickens a bit. Meanwhile, dissolve the gelatine in boiling water and add to the mango.
Cream with a hand blender or thermomixer, strain through a fine sieve and set aside to chill until serving.
Place the cream cheese in a foam bag for ease of use, and pour into the biscuit base of your glasses.
Top the dessert with the chilled mango jelly. It's important that it's not too hot when you pour it, but not too cold either, because if the gelatine gets shrinking and thick, you won't be able to finish the dessert nicely.
