There is nothing more important to me in a meal than the dessert. I always have believed that the way you end a meal is as important as who you are having it with. So, naturally the sinfully rich desserts have always appealed to me. This is one dessert that you will keep making every once in a while. It's sunshine yellow, gorgeously silken textured and that crunchy biscuit base is simply a treat.
I LOVE THE MANGO VERSION, but if you are not comfortable with tinned puree, use Pears. Puree them with a touch of white wine. But keep it thick.
Take 1 packet of Digestive biscuits and powder them. Just put them all into a ziplock bag so you can see them and trash them on any surface/wall. Trust me it's fun. Once the gorgeous brown delights are powdered, mix in 2 tbsp of cold butter and use your hands to marry them.
Spread this biscuit base into a four-walled glass bowl. Make sure you coat the sides too. It should be good enough to hold the cheesecake. Leave it in the fridge for half an hour to cool and set.
In a bowl, add 500 gms of mango pulp, I use any mango. Add 2 whole cups of sugar, 1/4 cup of cream cheese, 1/4 cup double cream. and mix well. Also add 2 tsp of gelatin dissolved in hot water (it solidifies the mango mixture when mixed into it).
Pour the mango mixture onto the biscuit base. Allow to set in the fridge for an hour.
Before serving, garnish with fresh mango slices and a small portion of whipped cream drizzled with milkmaid.
PIC COMING SOON
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