INGREDIENTS
Fresh Mango200 gm
Mascarpone Cheese250 gm
Whipped Cream1 litre
Mango Puree300 gm
Egg Yolk6
Breakfast Sugar100 gm
Gelatine50 gm
Coconut Powder100 gm
PREPARATION
Firstly take a clean whipped bowl for making sabayon i.e. Egg yolk and cooked sugar whipped together to give cheesecake a smooth texture. After that add mascarpone cheese gently into it, then fold mango puree and whipped cream to the mixture gently. Then we will add fresh mangoes (cut in small size) and simultaneously put gelatine for blooming in water for 5 minutes. Lastly add gelatine into the mixture and then put in desired mould or silicon pads covering it with coconut powder.
(Courtesy: chef Vikram Bist, The Gateway Resort, Damdama, Gurgaon)