Savour the flavour
Enjoy this delicious mango cake
Mango delight Green mango and yogurt cheese cake
Senior Sous Chef Vivek Santram from WelcomeHotel Sheraton New Delhi shares one of his recipes.
Green mango and yogurt cheese cake
2 egg yolks
100 gms sugar
10 gms gelatin
125 gms hung curd
1.5 kg raw green mango (to get 300 gms of pulp)
180 gms whipped cream (sweetened)
500 gms ripe mangoes
For biscuit base
80 gms Marie biscuit (powdered)
80 gms melted butter
Wash and boil the raw mangoes with the skin till just soft. The timing is crucial here as over-cooking will cause flavour loss. Cool and then peel the mangoes and scrape the inside of the skins for essential oils to enhance the flavour. Now remove the pulp from around the seeds and weight it; it should be approximately 300 gms. Place the pulp in an electric blender and make a fine puree.
Soak the gelatin in 25 ml of cold water before putting it in the double boiler to melt. Combine the powdered Marie biscuits and mix well with the melted butter. Place a baking ring on a baking sheet and spread the biscuit mixture evenly on the inside of the ring and press down firmly. Bake it in a preheated oven at 150 degrees centigrade for 15 to 20 minutes. Remove and cool.
In a double boiler, place the egg yolks, sugar and the hung curd and cook stirring briskly with the whisk. Once cooked, add in the melted gelatin, mix well and set aside to cool. Then add in the mango pulp. Then place the bowl with the cheese cake mixture on ice to chill it. Whip the cream with a little sugar till it is light and forms peaks and then fold it into the mixture.
Pour the mixture into the ring and refrigerate it for six to eight hours. Remove the set cheese cake from the refrigerator and free the edges from the ring before removing it. For the topping, wash and peel the ripe mangoes and dice them and cover the top of the cake. Serve chilled.
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