Mango chili cilantro cheesecake, mango sorbet mango salsa.

3

INGREDIENTS

Top Layer

1L / 2 pints cream, whipped
1kg / 35oz cream cheese
100g / 3 1/2 oz coriander, chopped
500g / 18oz castor sugar
90g / 3oz butter, melted

Mix together the cream cheese, sugar, and mango purée
Place 12 leaves of gelatin in water.
When the gelatin has softened, strain the water and place in a pot to dissolve
Add the result to the cream cheese and mango purée.
Lastly, fold in the softly whipped cream.

Base

Dry 180g / 6oz crushed digestive biscuit in an oven tray then add 80g / 3oz brown sugar.
Bake at 170C / 340f for 15 minutes
Add the melted butter and spoon into ring moulds. Press to form a solid base.

Mango Ice Cream

3 tins Mango purée
15 Egg yolks
300g / 10 1/2 oz castor sugar
50g / 2oz glucose
1.2L / 2 pints milk
600g/ 21oz fresh cream
100ml / 3 1/2fl oz fresh coriander, chopped

Mix together the sugar and eggs. Bring the milk, cream cheese and glucose to the boil. Mix the two together. Cook in a saucepan and bring to 80C / 175F
Remove and cool on ice. Add the coriander.

Honey and Ginger Tuile

500g / 18oz icing sugar
310g / 1- 1/2oz flour
250g / 9oz honey
250g / 9oz butter
25ml / 1fl oz fresh ginger

Preheat the oven to 180C / 350F
mix together the butter and sugar and add the honey, flour and ginger.
Bake until golden brown for approximately 5 minutes.

Raspberry Sorbet

350/ml 12fl oz stock syrup
150ml/ 5 1/2fl oz water
500ml/ 1 pint passion pulp (without the pips)

Add the ingredients and churn a blender.

Palate Cleanser

350ml / 12fl oz stock syrup
150ml / 5 1/2fl oz water
500ml / 1 pint passion pulp (without the pips)

Add the ingredients and churn a blender.

Plating

Place the cheesecake mould in the centre of the plate and run a sharp knife along the inside of the mould to release it. Pour a spoonful of the mango salsa at the side. Garnish with a chocolate cigarette and fried coriander.

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