Chilled Fruit Gateau
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
- For the base
- 1 ⅓ cups Chocolate biscuit (crushed to crumbs)
- ¾ cup Shredded coconut
- ½ cup melted butter
- For the filling
- 6 leaves gelatin
- 1 ¾ cups cream cheese
- 1 cup plain Yogurt
- 1 cup powdered sugar
- 2 Tbsps Lime juice
- ⅔ cup cream (48% fat)
- 2 Tbsps Coconut liqueur
- 1 ripe Mango (peeled and finely chopped)
- 1 ⅓ cups Shredded coconut
- To decorate
- 1 Tbsp Coconut liqueur
- 2 Tbsps Shredded coconut
- Shredded coconut
- Raspberries
Preparation steps
1.
Grease a 22cm|9" springform flan or cake tin and line the base with non-stick baking paper.
2.
Mix together the biscuit crumbs, coconut and melted butter. and press evenly into the base of the tin.
3.
Soak the gelatine in a small bowl of cold water for 5 minutes.
4.
Beat together the cream cheese, yoghurt, icing sugar and lime juice until smooth.
5.
Whisk the cream until thick.
6.
Gently warm the liqueur in a pan. Remove from the heat and stir in 3-4 tablespoons of the cream cheese mixture.
7.
Add the gelatine to the remaining cream mixture and stir in the liqueur mixture until well combined.
8.
Arrange the chopped mango on the biscuit base. Carefully pour in the cream cheese mixture and chill for at least 4 hours until set.
9.
Remove the cake from the tin and brush the sides lightly with the liqueur. Sprinkle the sides with desiccated coconut and decorate the top with raspberries and coconut shavings.
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