Cheesecake with passion fruit, mango and cocoa
by Yannick Hovelaque
- Passion fruit jelly
- Crumble of cocoa and biscoff
- Mango brunoise
- 200 g dry, soft, white cheese (e.g. philadelphia)
- 125 g mascarpone
- 120 g sugar
- 20 cl liquid cream
- 1 vanilla pod
- 4 g gelatin (leaves)
Heat up 10 cl of cream with vanilla and add the gelatin soaked into cold water.
Beat up the rest of the cream, add the white cheese, the mascarpone and sugar and gently beat up again.
Bring together both mixes and gently beat up to a smooth mixture.
Passion fruit jelly
- 500 g CROP’S passion fruit puree
- 8 g gelatin (leaves)
- 50 g sugar
- 20 g lemon juice
Soak the gelatin into cold water. Heat up the other ingredients to 45°C and add the gelatin.
Crumble of cocoa and biscoff (caramelised biscuit)
- 200 g biscoff crumble
- 20 g melted butter
- 40 g cocoa
Bring the biscoff crumble into a bowl. Add half of the melted butter, mix and add half of the cocoa, mix again. Repeat with the rest of the butter and cocoa.
Defrost the CROP’S frozen mango and cut into small cubes.
Put a layer of mango brunoise into a nice dessert glass and cover with passion fruit jelly. Put in the refrigerator. Put a layer of cheesecake on top of the mango brunoise and leave again in the refrigerator. Repeat with another layer of mango and passion fruit jelly and a layer of biscoff crumble. Decorate with white Easter eggs, jasmine flowers and Acila cress.
You can also combine all on a nice plate instead of layers in a glass.
packaging: 1 kg