Ingredients
Digestive Biscuits 10-12 pieces
Butter 3 ounce
Gelatin 2 tablespoon
Hot Water 6 tablespoon
Cream Cheese 250 g
Whipped Cream 375 - 500 ml *
Sugar 5 tablespoon
Mango Juice 3 tablespoon
Mango 2, sliced, for garnishing
- Grease a 9" spring foam pan.
- Make the digestive biscuits into Crumbs and combine with melted butter, place it into the pan and put it into the fridge.
- Beat the whipping cream to soft peak and set aside.
- Put the cream cheese into a large bowl, microwave for 30 seconds to soften, then combine with mango juice and sugar, beat until well blended.
- Melt the gelatin in hot water.
- Pour the gelatin into the cream cheese mixture, mix well, then add the whipped cream and mix well.
- Pour contents into spring foam pan and refrigerate for 2-4 hours until it's set.
- Garnish with mango slices and serve.
Whipped Cream portion varies, depending how you like the texture of your cake. If you like it more mousse-like, put more in.
1 comment:
A good story
GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”
Voila: www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.
From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:
“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”
I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.
I believe cheese and wine lovers should be told about this publication.
Enjoy.
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