Tropical Cheesecake Cream
ready in 12 h. 20 min.
- 1 powdered gelatin
- 2 tablespoons water
- ½ cup cream (48% fat)
- 1 tablespoon coconut sugar
- ½ cup plain Yogurt
- 1 ¾ cups cream cheese
- 1 teaspoon vanilla extract
- 1 ripe Mango (peeled and diced)
- To decorate
- sliced Mangoes
Line a dessert mould with cling film.
Sprinkle the gelatine over the water in a small bowl and leave to stand until spongy.
Heat the cream and sugar in a pan, then bring to simmering point and remove from the heat.
Add the sponged gelatine to the cream, mix well until the gelatine has dissolved, then pour through a sieve into a bowl. Set aside to cool.
Beat together the yoghurt, cream cheese and vanilla extract. Stir in the diced mango and gelatine cream.
Pour into the mould and chill overnight.
unmould onto a serving plate and decorate with sliced mango and asters.