Elle & Vire Recipes
For
5 persons
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To prepare this dish

Ingredient list
Cheesecake crust
80 g granulated sugar
80 g Piedmont hazelnut flour
165 g sucre de canne
160 g Elle & Vire all Purpose butter 82% fat
Mango cheesecake mixture
430 g Original american cream cheese 34% fat
250 g whole milk yogurt
123 g eggs
90 g granulated sugar
110 g mango pulp
14 g Amalfi lemon juice
20 g flour for shortcrust
10 g fresh Amalfi lemon zest
Mango filling
250 g mango pulp
160 g yellow mango
12 g powered gelatine
60 g water for dissolving the gelatine
60 g sherry vinegar
Cream cheese and vanilla cremoso
300 g water
8 g powered gelatine
40 g water for dissolving the gelatine
520 g Valrhona Waina 35% covering
310 g Original american cream cheese 34% fat
310 g Excellence whipping cream 35% fat
15 g vanilla pods
White spray mousse
200 g cocoa butter
300 g Valrona Opalys 33% coverture
Elle & Vire products used

The recipe,
step by step

  1. 1

    Cheesecake crust

    Crumble the cookies in a cutter and sift. Into the food mixer with a leaf-shaped attachment, put the resulting powder, the hazelnut flour, the sugars and the butter. On a baking sheet with silpat mat, place 3 round moulds of 16 cm in diameter, and fill each one with 160 g of biscuit. Bake at 160°C for 16 minutes.

  2. 2

    Mango cheesecake mixture

    In the bowl of a mixer fitted with a flat beater, mix the cream cheese and yogurt until you have a fluid mixture. Add the sugar in turns and then the whisked egg. Mix until smooth, then add the mango pulp, flour, lemon juice and zest.

  3. 3

    Mango filling

    Peel the fresh mango and cube in small pieces (0.5 mm). Re-hydrate the gelatin using very cold water.
    In a saucepan, heat the mango pulp, then add the gelatin and the vinegar. Add the cubed mango carefully into circles of 14 cm in diameter and freeze.

  4. 4

    Cream cheese and vanilla cremoso

    Re-hydrate the gelatin using cold water. Bring the water to the boil in a saucepan, and add the gelatin and the vanilla. Heat the chocolate to 40°C. Pour a small quantity of the liquid into the chocolate and whisk. Repeat until obtaining a smooth and shiny consistency. Blend to combine the cold cream and cream cheese until smooth. Blend without creating air bubbles. Cover with cling film and cool to 4°C for at least 12 hours before using.

     

  5. 5

    White spray mousse

    Heat the cocoa butter to 50°C. Add the chocolate and bring everything together back to 50°C. Strain and keep warm.
  6. 6

    Assembly

    • Fresh diced mango
    • White spray mousse
    • Silver metallic food spray (10 g)
    • Stardust silver food spray (150 g)

    Distribute the mango cubes over the biscuit base. Pour over 270g of cheesecake mixture. Bake in a fan oven at 150°C for about 40 minutes. Leave to cool. Then add the mango insert and freeze. In the bowl of a mixer fitted with a beater, whip the cremoso and smooth the surface as required, then freeze.

  7. 7

    Decoration and finishing touches

    Heat the spray mousse to 45° C - 50° C, spray the surface of the dessert with a compressor set at 3 bar, and a gun with a 1.5 nozzle; Freeze for a few minutes. Decorate with the silver spray and metallic stardust. Finish off with a white chocolate swirl.

     


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