Sunday, April 11, 2021

Mango-yogurt (no bake) cheesecake

 Life is short, eat more cheesecake...

Since Thai mangoes are abundant and cheap in this side of the world, I decided to make another no-bake cheesecake. This a just a simple cheesecake but using a cheese-shaped silicone mould (check photo below) makes it a bit less ordinary.

You can always use any mould, be it silicone or stainless steel or drinking glass(es). The mango batter will nicely fill in a 6-inch heart-shaped or 7-inch round mould. 

The recipe calls for 1 egg yolk, you can omit it, if prefer, but it gives the cheesecake batter a certain richness. Use full-fat yogurt rather than low-fat. 

The jelly has no sugar, my diy mango purée is so sweet it doesn't need any added sweetener. 

Recipe adapted from Charles Ho

Mango jelly:

200 grams mango purée
6 grams gelatine powder
40 grams cold drinking water
10 grams Grand Marnier, optional

* Pour water in a heat-proof bowl, sprinkle gelatine and let sit for about 5 minutes or until spongy. Stir in the purée.

* Place the bowl in a pan of barely simmering water, stir until gelatine is dissolved completely. Stir in the Grand Marnier, if using. Let cool slightly before pouring into the cheese mould, chill in the fridge until needed.

Mango cheesecake batter:

120 grams mango purée
18 grams/1 egg yolk, lightly beaten 
5 grams gelatine powder
40 grams milk, cold
170 grams cream cheese, at room temp
60 grams caster sugar
110 grams dairy whipping cream, whipped
100 grams mango-flavoured yogurt or plain or Greek
5 grams lime juice

200 grams mangoes, cut into small cubes

* Pour milk in a heat-proof bowl and sprinkle gelatine powder, let sit for 5 minutes or until spongy. Stir in the beaten yolk and mix to combine. Place bowl in a saucepan with barely simmering water, stir mixture continuously to prevent yolk from curdling. Keep warm.

*** If you have a food thermometer, check the temperature of the yolk-gelatine mixture, I heated mine to 68ºC/154ºF but you can do 76ºC/170ºF to be safe.

 * Combine cream cheese and sugar, beat until fluffy. Add in the whipped cream and beat until mixture is smooth. Add in yogurt, purée, lime juice and the gelatine mixture, mix until well-combined. Place cheesecake batter into a piping bag.

* Take out the mould from the fridge, add about 15 grams mango cubes on top of the jelly, pipe in cheesecake batter. Gently tap the mould on the table several times to prevent air pockets, use spatula to smoothen the top. Freeze overnight. 

Cheesecake crust:

190 grams shortbread cookies/biscuits
40 butter, melted

* Place ingredients above in a food processor and whizz until well combined. Use a triangle-shape cookie cutter to form a crust at 20 grams each. Chill in the fridge until needed. 

Saturday, March 20, 2021

Green tea, lime and mango mini entremet

Spring has sprung!

Hey, there, lurker, still remember me?! 

How's the situation in your side of the world? Hopefully, all is well and good, if not, take care! 

If you're into French pastry, you've probably tried or made an entremet. Entremet is a multi-layered mousse-based dessert with various complementary flavours and textural contrast. It's a bit time-consuming but actually pretty easy to make.

This refreshing East meets West dessert is made of green tea genoise sponge, lime cream cheese mousse, chunky mango gelée, green tea mirror glaze and the shortbread crust base. The shortbread crust is not a typical base layer for an entremet but I was to lazy to make a pâté sucrée/ sweet shortcrust pastry crust.

Rome wasn't built in a day and so as this entremet. You can make each component if you feel like it, leave it on the freezer for days while contemplating the meaning of life 🙄🤣 

Make  Green tea genoise sponge, you can use half of the recipe if prefer. Using a 5 cm/2 inches cookie cutter, cut 7 round sponge about 8 to 10 mm thick, freeze until needed.

Chunky Mango Gelée, recipe adapted from Indulgence Mousse cake, a bilingual book

50 grams mango purée

10 grams water  

10 grams caster sugar

1 gram gelatine leaf, soak until softened and squeeze off excess water

100 grams diced mangoes

* Combine water, sugar and softened gelatine in a small heat-proof bowl, place bowl in a saucepan with barely simmering water, stir until gelatine is completely melted. Stir in the mango purée and let cool at room temperature before adding in the diced mangoes. Divide evenly into the prepared mould (I used a copycat Silikomart mini truffle mould). Freeze until set. 

* Makes about 10 balls

Lime cream cheese mousse:

180 grams cream cheese, softened at room temp

180 grams dairy whipping cream, whipped and chill in the fridge until needed

90 grams caster sugar

8 grams gelatine leaf, soak until softened and squeeze off excess water

60 grams lime juice

lime zest, optional

* Melt softened gelatine until melted, keep warm.

* Whisk cream cheese and sugar until smooth and fluffy; add juice and zest. Stir in the melted gelatine and whisk until well-combined. Fold in the whipped cream into the cream cheese mixture, if you can't make the mixture smooth, use the electric whisk on low speed and beat for about 30 seconds. 

* Pour about 2/3 of the mixture into each cavity, gently add in the mango balls in the middle and pour in some mousse to cover it. Gently tap the mould on the counter to release air pockets. . Add in the sponge and gently push it down, use a spatula to smoothen the top.

* Makes 7 and 1/4 

Shortbread crust:

115 grams shortbread crumbs
25 grams melted butter

* Mix everything together until well combined. Use a 2.5 inch round cutter to form each crust at 19 grams each. 

* Makes 7 

Green tea mirror glaze, recipe adapted from Patisserie

Recipe here, I made 80% of the recipe. Mirror glaze mixture is more than enough to glaze about 15 pieces of these mini entremets. 

* Pour glaze several times to get the desired thickness. Use a baking pan lined with plastic wrap to catch the dripping glaze. 

* Keep leftover glaze for 3 days inside the fridge.


* Unmould the mousse and place it on top of a wire rack set over a plastic wrap-lined baking sheet. Pour glaze several times to get the desired thickness. Gently tap the wire rack to remove excess glaze. Carefully transfer each entremet onto the top of the shortbread crust. Place in the fridge to defrost for about 2 hours before serving.

* Decorate top with fresh mandarin leaves or you can make a (tempered) chocolate leaves.