Mango Mousse with Strawberry Sorbet
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  • Prep time 60 '
  • Total time 540 '
14

Ingredients

  • Base:
  • 75 g butter
  • 250 g digestive biscuits
  • Mandarin jelly:
  • 375 g stock syrup (190g caster sugar, 190ml water)
  • 7 leaves gelatine, softened in water
  • 500 g mandarin puree
  • Cheesecake:
  • 375 g stock syrup (190g caster sugar, 190ml water)
  • 0.5 vanilla pod
  • 7 leaves gelatine, softened in water
  • 325 ml whipping cream
  • 5 egg yolks (pasteurized)
  • 175 g caster sugar
  • 350 g Philadelphia Light
  • zest of 1/4 orange
  • zest of 1/4 lemon
  • 140 ml Champagne

Instructions

  • Base: Melt the butter over a low heat. Crush the digestive biscuits to a fine crumb. Stir in the melted butter and mix well. Press the mixture into a lightly greased 8 inch/20cm loose bottom cake tin. Leave in a cool place or refrigerate to harden a little.
  • Jelly: Boil the stock syrup and add in the softened gelatine. Add in the puree and mix together. Pour 2/3 of the jelly into a 6 inch/15cm cake tin lined at the bottom with cling film. Freeze.
  • Cheesecake: Bring 1/2 of the elderflower syrup to the boil with the scraped out vanilla pod, reserving the seeds. When boiled add in the softened gelatine and mix; then pour into the remaining cold elderflower syrup. Lightly whip the cream and set aside. Whisk the egg yolks and sugar together to make a sabayon.
  • Beat the Philadelphia Light with the vanilla seeds, orange and lemon zests until fairly smooth. Add in the Champagne and continue to beat until smooth. Add in the sabayon, and then fold in by hand the whipped cream. Lastly fold in the cooled elderflower/gelatine mixture.
  • Take the biscuit base and fill the tin just over a 1/4 full with the cheesecake mixture. De-mould the jelly and place in the centre of the tin with the cheesecake mixture in. Fill the tin with the remaining cheesecake mixture until 2cm from the top. Leave to set. Once set, fill tin to the top with remaining jelly.

TipsTip

  • Serving suggestion: mandarin segments and orange sauce.

    Balance your menu selection to give your customers a choice of healthy and more indulgent dishes.

Nutritional Information

Typical values Per Recipe
Energy 28090.0 kj
Energy 6708.0 kcal
Fat 385.0 g
Carb 742.0 g
Protein 88.2 g
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