Monday, December 25, 2017

Danish loaf bread - 3 ways - Cocoa / Matcha / Ube ( purple yam )

Ho! Ho! Ho! 

How's the Christmas shopping er baking so far?

I've been too lazy lately to bake something Christmassy....

The weather here in smoggy Hongkong is just perfect for lazing around .....

I baked these 2 loaves , matcha and ube , few weeks back , you know , just to remind myself whether it's still easy to roll a buttery dough after more than 2 years of not doing it .

Yup ! It was ! 

Now , now ! No eye-rolling lol 

If you make matcha danish loaf 5 times within a two-week time frame , I'm pretty sure the last one will yield a better result ( fingers crossed ). I usually do the 3-times trial and error when it comes to bread making and if I still can't get it , I just move on to another new recipe .

But not with danish loaf , yeah , because even that 1st ugly bake , the loaf tastes out of this world ! Okay , it was probably the copious amount of butter hee hee ! 

The previous recipe has only 300 something grams dough and 113 grams butter insert , imagine making it for the first time ?! The dough in this recipe is more substantial so rolling it longer and wider is much easier .

These loaves are made the same way as croissants except danish bread dough is kneaded just like most Asian-style bread . And danish dough is not rolled as thinly as croissants .

I decided to add some flavourings to butter and each ingredient certainly adds an interesting swirls of colour and delicious flavour . 

I made the cocoa version 2 days ago and made 4 turns this time . I think I'll stick with 3 turns in making danish loaf from now on . The layers in the crust are much more finer so it doesn't look as distinctive as the layers in both the matcha and ube/purple yam version . 

Use good quality butter in making danish loaf , the higher the butterfat in butter ,  at least 82% , the less it will melt as you roll the dough as the texture is more drier compare to those butter with less fat . The flavour is much more better as well . I used Isigny Ste Mere in matcha and ube/purple yam loaves and Lescure in the cocoa version . Photo of Isigny Ste Mere butter below is salted , I ran out of the unsalted ones weeks ago . The 3 baking shops that I visited doesn't have stocks anymore . Yup , French butter shortage is real tsk tsk ! 

Texture of the crust is shatteringly crisp and the crumb is pillowy-soft . Best eaten the same day it is made , the crust will lose its crispness the next day but will stay soft for days stored at room temperature . I usually toast slices in a non-stick pan for about 2 minutes on each sides , crust may not be as crisp as the day it was made but still delicious nonetheless .

Recipe adapted from Original Flavours

Makes one 8x4-1/2x4-1/4 inch loaf

180 grams bread flour
50 grams cake flour
3 grams instant yeast
15 grams milk powder
1 egg
90 grams cold water
25 grams caster sugar
1/4 teaspoon fine sea salt
10 grams butter , softened

115 grams unsalted butter to make a 5 x 5-inch square butter insert

Each ingredient below is for 115 grams butter / 1 recipe of danish loaf 

8 grams ( Valrhona ) cocoa powder 
6 grams ( Uji ) matcha powder
6 grams ube / purple yam powder

* Make the dough : You can knead the dough manually , use stand mixer or bread machine . Knead dough until it pass a window pane test , about 20 to 30 minutes - this is important if you want an enriched bread to be soft for days . Chill the dough in the fridge overnight to proof . Take out dough from the fridge and form into a smooth , round ball . Cover with tea towel and let rest for 20 minutes .

UPDATE, May, 17, 2020: If the weather is too hot, say above 25°C, once you chilled tbe dough overnight, you may roll out the dough straight from the fridge  immediately and do the 1st fold/turn.

* Make the butter insert : Cut butter into pieces and lay them down side by side on the parchment paper . Sprinkle cocoa / matcha / ube ( purple yam ) on both sides of the butter , pound butter with a rolling pin to soften it a bit , roll evenly and shaping it into a 5-inch square . Chill overnight before using . 

* Roll out dough into 8 x 8-inch square , place butter at an angle , just like a diamond . Roll out each flap/sides into about 4-inch length . Fold each of the flaps to encase the butter within the dough , press edges together to seal .

* Sprinkle some flour on the work surface , also on top of the dough to prevent sticking . Using the rolling pin , press it up and down , creating ridges on top of the dough , this will make both dough and butter adhere better so as elongating it . Do this before you start rolling out the dough .

* Roll out dough into 8 x 15-inch rectangle , do the 3-fold - fold one short side at two-thirds of the length of the rectangle then the other short side over it making 3 layers .

* This is the 1st turn , rotate dough at 90 degrees , the opening should be on the right side , just like a book . You'll have a 5 x 8-inch rectangle after each turn , do this 3 times . Wrap dough in a plastic wrap and put it into the baking sheet then place in the freezer for 20 minutes after each turn .

* Remember to fluff / lift the dough often as you roll it to prevent sticking . Sprinkle some flour as needed as you roll the dough and brush off excess flour using a pastry brush before you do the fold . If there are some holes or tear on the dough , lightly sprinkle with flour and gently tapping it with a finger . 

* After 3 turns , freeze the dough ( also 20 minutes ) for the last time .

* Lightly grease an 8x4-1/2x4-1/4 inch non-stick pullman tin . If using an aluminium pullman tin , grease generously .

* Roll out dough into 6 x 16-inch rectangle , the length should be twice of the pullman tin . Cut dough into 3 equal strips ; cut strips into 3 equal pieces , not cutting the top part through . Do the 3 strand braid , making sure the layered part is exposed at the top . If the strips has gone a bit soft , sprinkle some flour before braiding it . 

* Turn down the braid up-side down and fold into 3 layers , the top of the braid should be in the middle and the lower part should be at the bottom .

* Place the stacked braid , middle side up in the prepared pullman pan , spray dough with water to prevent drying . 

* Cover the pan/tin with plastic wrap / tea towel , place it on the baking sheet and let proof until it fill up about 90 % of the tin or nearly to the rim , 4 to 4 1/2 hours depending on the ambient temperature .

* Preheat oven to 210ºC . 

* Put the cover of the pullman tin , let proof for another 10 to 20 minutes , again , depending on the ambient temperature .

* Bake for 35 - 40 or until crust is golden brown .

* Take out danish loaf immediately out of the tin and place in a wire rack to cool completely before slicing .

Sunday, December 10, 2017

Matcha-pomegranate mini entremet

Entremet is a multi-layered mousse-based cake with various complimentary flavours and textures (Wiki). An entremet should adhere to the basic principles of visual appeal , textural contrast and of course , taste  (Pâtisserie)

These mini gâteaux may look a bit daunting or complicated but most components can be made in advance .

Bear in mind that Rome wasn't built in a day ......

The lists below are not an actual entremet recipe , I just combined 3 recipes from 3 books and came up with these pretty mini gateaux .

Making these layer cakes is easy but a bit time-consuming especially if you use small silicon moulds  ( scroll down for photo ) .

French words were uttered while assembling these cakes .....

Flavour-wise , the sweet-tart flavour of pomegranate jelly pairs perfectly well with matcha mousse .

The amount of pom jelly ( forgot to take photo ) and the joconde is more than enough for 8 cakes , I only used half of both .

The original green tea mousse which is made using 6-inch mousse ring is almost the perfect amount for the 8-cavity mini moulds that I used . You can see from the photo below that there are only 7 , well , somebody had taste tested it beforehand lol 

For the matcha mirror glaze , you can make 1/2 of the recipe , leftover should be kept in an airtight container and refrigerated ; use within 4 days . There's no condensed milk added in the glaze so sweetness is just right and doesn't overwhelm other flavours but rather complimented it perfectly . And the shiny glaze certainly looks very pleasing , isn't it ?

Joconde biscuit , recipe adapted from Pâtisserie ( below is 1/3 of the recipe ) 

42 grams icing sugar, sifted
42 grams ground almonds
13 grams plain flour , sifted
54 grams ( whole ) egg 
10 grams unsalted butter , melted
34 grams  egg white 
10 grams caster sugar 

* Preheat oven to 200ºC . Line a 9 x 13-inch rimmed baking sheet with silpat or parchment paper . 

* Beat egg white until frothy , add in caster sugar and whisk until stiff peaks form , set aside until needed . 

* Combine icing sugar , ground almonds and flour . Add the whole egg and beat together until mixture is light and fluffy . 

* Melt butter ( make sure it's not too warm ) and slowly add it to the egg mixture , beating well until butter is fully incorporated . 

* Fold meringue gently into the egg mixture them spread evenly into the prepared pan . Bake in the preheated oven for 10-12 minutes or until golden brown and the sponge springs back when pressed gently . Let cool completely before using .

* Cut out 8 pieces ( 2 1/2 x 1 1/4-inch ) sponge , chill in the fridge until needed . 

Matcha ( chocolate ) mousse , recipe adapted from Indulgence Mousse Cake , a bilingual cookbook

My modifications in blue 

150 grams whipping cream 
150 grams milk 80 grams 
8 grams green tea powder 5 grams matcha and 3 grams green tea 
70 grams white chocolate
45 grams sugar  25 grams caster sugar 
40 grams egg yolks 
10 grams gelatin sheets 6 grams 
10 grams drinking water 

* Soak gelatin sheets in cold water for 10 minutes . 

* Place white chocolate in a small mixing bowl . 

* Beat whipping cream until stiff peaks form , do not over beat . Chill in the fridge until needed . 

* In a small saucepan , bring milk and green tea to a boil . 

* Whisk yolks and sugar until light and fluffy . Gradually pour in the warm green tea milk to the yolk mixture , whisking as you pour to prevent yolks from curdling . Pour back mixture into the pan , cook over low heat until thickens ( custard temperature should be 176ºF ; mine thickens rapidly and only reached 150ºF due to the reduced amount of milk ) . Immediately pour into the white chocolate , whisk until chocolate is melted . 

* Combine drinking water and softened gelatin ( squeeze off excess water ) in a small heat-proof bowl . Place bowl in a pan of barely simmering water , stir until gelatin is completely melted . Pour melted gelatin immediately into the green tea-chocolate mixture and mix thoroughly . Strain mixture  through a sieve . 

* Fold whipped cream into the green tea custard .

*** Original green tea mousse cake recipe is made using a 6-inch mousse ring with Digestive biscuit crust ( 60 grams crumbs and 30 grams melted or very soft butter ) 

Pomegranate jelly 

10 grams gelatine sheets , soaked in cold water for 10 minutes 
25 grams caster sugar
280 grams fresh pomegranate juice 

* Combine ingredients above in a heat-proof bowl . Place bowl into a pan with barely simmering water , stir until gelatine is completely melted . Pour mixture into a 7 or 8 inch-pan square , chill in the fridge until set . You can make this a day ahead . 

* Slice 8 pieces of jelly , the same size as the joconde . 

To assemble : 

* Place matcha mousse in a plastic piping bag . Pipe some mousse ( just guesstimate the amount ) into the base of the mould , top with pom jelly . Pipe some more mousse on top and around the jelly , leaving a small space to place the joconde biscuit . Smooth top using an offset spatula , adding more mousse if necessary . Continue with the rest . 

* Freeze until set , at least 4 hours , preferably overnight . 

* Unmould each mousse , place on the top of the wire rack and put it back to the freezer for 30 minutes before pouring in the glaze .

Matcha mirror glaze , recipe adapted from Pâtisserie 

Makes 850 grams

15 grams gelatine sheets
210 ml water
105 grams caster sugar
210 grams glucose
140 grams whipping cream
10 grams matcha powder mixed with 1 1/2 tbsp water
210 grams white chocolate I used Hershey's white chocolate chips 

* Soak gelatine for 10 minutes or until softens . Squeeze off excess water .

* Combine water , sugar and glucose in a saucepan , bring to the boil and heat to 103ºC / 218ºF .

* Add in the matcha paste , cream and softened gelatine , stir to combine . Pour mixture into white chocolate , whisk until smooth or use a hand-held electric stick blender . Strain glaze ,  place plastic wrap on top of the glaze to prevent skin from forming .

* Make the glaze a day ahead or several hours before using . Gently re-heat glaze and use a hand-held blender to smooth out lumps .

* Let glaze cool to 30ºC / 86ºF before using .

To finish : 

3 pieces mini matcha KitKat , finely chopped 
some pomegranate seeds 
matcha Pocky 

* Take out the mousse from the freezer , immediately pour the glaze on each piece , pouring glaze twice or 3 times , according to preference . Chill in the fridge for 10 minutes , remove the entremets from the wire rack and place on a serving plate or individual paper cake holder . Leave entremets to de-frost in fridge for at least 2 hours before serving .

* When ready to serve , decorate the lower edges / sides with crushed matcha Kitkat , top with pomegranate seeds and matcha Pocky .

Enjoy !!!

Saturday, November 25, 2017

Chocolate-coffee tarts

It's a bit colder here in smoggy Hongkong and what better way to make or bake than good ol' pretty tarts ! Yup , cold season means it's easy to handle the otherwise troublesome pastry dough especially if you have hot hands like mine . My 4th tarts in less than 2 weeks , this chocolate version is my favourite so far .

And if you haven't made any tarts yet , shame ! There's life besides baking cupcakes and cookies , you know lol 

Tried a new pâte sucrée recipe from the Pâtisserie book ( see link below ) that I borrowed from the library and if you're into pastry making , you should really check that very informative book - it has lots of easy to follow recipes . Actually , I made that pastry last week to make a small batch of purple sweet potato mont blanc . Unused pastry dough can be frozen for up to a month , just defrost in the fridge for a while before using . The recipe listed below is good but I think the one from Bouchon Bakery book is much better , maybe because it's a bit sweeter compare to this . 

I wasn't planning on making the chocolate tarts , I want to try the strawberry-pistachio breton tart in the book but strawberries are still a bit expensive on this side of the world right now . So the next best thing to make is this tart as the filling in a no-bake , no sugar , okay , there's a bit of honey , and I can use some of my dark chocolates .

I added some coffee when I make the custard , yup , it involves cooking the custard because it has some egg yolks . The coffee taste though is muted but it sort of intensifies the flavour of chocolate ,  maybe an espresso powder next time ......

I made half recipe of the filling , the original version use an 8 1/2-inch tart ring . I thought the half recipe will nicely fit in 6-inch tart ring but my guesstimate is a bit off . Good thing that I prepared 2 extra 3-inch tart shells or else the excess filling will go to waste er to my mouth hee hee ! Another 2 3-inch tart shells would be nice though ....

If using a milk chocolate bar , chopped it finely , I didn't ! tsk tsk ! so the texture is not that smooth .

I should have strained the filling instead ...... Oh well 

Try to use a good quality chocolate , at least 60 % , it'll really makes a difference .

You can add any topping on this tart , a scoop or two of vanilla ice cream is great so as just a dusting of good quality cocoa powder . Fresh fruits though such as raspberries , strawberries and blueberries are a perfect chocolate tart topping . As pomegranate is in season and lots of it at the market right now , the seeds add a delightful flavour and texture on this tart  !

Almond pastry ( pâte sucrée ) , pg 47 , recipe adapted from Pâtisserie / William & Suzue Curley

188 g unsalted butter at room temperature
78 g icing sugar , sifted 
63 g eggs , slightly beaten
250 g plain flour , sifted 
85 g almond powder
1 g fine sea salt 

* Beat butter in a bowl until soft and smooth , add in the icing sugar , beat until smooth . Gradually add the beaten eggs , beat until well incorporated . Mix in the flour , almond flour and salt ; mix until dough is smooth homogenous mass . 

* Shape dough into a block and wrap in a cling film / plastic wrap . Chill in the fridge for 2-3 hours or overnight . 

* Roll out dough into approximately 3mm thick . Use a cutter that is an inch bigger than the pastry ring/s you're using or use a knife to cut out the dough . Place a parchment paper until the mould and line with pastry dough , gently pressing the bottom and along the sides of the tart ring , trim excess dough . If the dough turns a bit soft , freeze for about 5 minutes . Prick the base of the pastry using a fork . Freeze for 1 hour . 

* Preheat oven 180ºC . Blind bake for 19 minutes , take out tarts from the oven , carefully remove the ceramic weights then bake tarts again for 3 minutes for the 3-inch tarts , and 6 minutes for the 6-inch tart . Let tarts cool before removing the moulds .

*** Pastry can be kept refrigerated for 3 days and frozen for 1 month . 

*** I used 241 grams of pastry dough in making 1 6x3/4-inch and 2 3x1/2-inch tarts plus some scraps 

Chocolate filling  , page 89 ,  recipe adapted from The New Pâtissiers with slight modifications 

105 g ( UHT ) milk 
105 g whipping cream ( 35 % )
20 grams honey
8 grams ( UCC ) coffee granules
40 grams egg yolks
100 g dark chocolate ( a combination of 60-70% Callebaut callets )
50 grams milk chocolate ( organic Green & Black's milk chocolate with sea salt ) , see photo below 

some cherry preserves to spread on the pastry base before pouring in the chocolate filling ,  optional

* In a small saucepan , heat the milk , cream , honey and coffee over medium heat . Beat egg yolks until light and smooth . When milk mixture starts to steam , gently pour milk mixture gradually into egg yolks , stirring as you pour to prevent the curdling . Pour back milk-egg mixture into the saucepan and continue to cook over medium heat until it thickens and the temperature of the custard has reach 176ºF .

* Pour the custard over the dark and milk chocolate , stir thoroughly with a balloon whisk until a mayonnaise-like consistency is achieved . Spread some preserves on the pastry base and  immediately pour into the tart shell . Chill in the fridge until set . 

Garnishes : 

Fresh raspberries
Fresh blueberries 
Pomegranate seeds 
Mint leaves
Icing sugar 

Thursday, November 23, 2017

Spiced apple two-bite tartlets

There's a nip in the air ....

Ho ! Ho! Ho! 

How's your Christmas shopping so far ?

Don't forget to buy something for yourself , okay ?! 

Got time in your hands and apples lurking in the fridge ?

This is my go-to recipe whenever I get tired of eating fresh apples . An apple a day ? Bah , humbug ! 😬 I usually make these tartlets several times a year but there's something about eating apples and pecans during colder months .

These tartlets are very easy to make , dough is pressed directly into the muffin pan instead of roll, cut and press version . It's better though to use individual tart tins instead of using the mini muffin pan , yeah , making these 24 tart shells took me a million years to finish . This is the first time that I used mini muffin pan in baking these tarts so I struggled a bit pressing in those dough . That said , this pecan dough is forgiving and even if you manhandled it , crust is still delightfully light and crisp .

I tweaked the filling a bit as my first spiced apple tartlets didn't have enough filling to go around . You can use all Granny Smith apples but a combination of sweet and sour apples is perfect for this recipe .

Leftovers can stored in an airtight container and chill in the fridge . Chilled tarts should be eaten straight from the fridge and shouldn't be left at room temperature or the crust will turn soggy . 

Recipe adapted here

Crust : ( makes 332 grams cookie dough ) 

57 grams sugar 
57 grams butter , softened
28 grams ( rice bran ) oil 
17 grams milk 
1/2 tsp vanilla extract 
1/4 tsp fine sea salt
126 grams plain flour
45 grams pecans , toasted and finely chopped 

* Lightly butter 2 12-cavity mini muffin pans , set aside .

* In a mixing bowl , combine the first 6 ingredients ( from sugar to salt ) , using a whisk , beat until mixture is light and fluffy . Add in the flour and pecans and mix until just combined .

* Divide dough evenly or weigh , @ 13-14 grams each , and press into the prepared pans . If your dough is bit loose / a bit wet to handle , chill in the fridge for 30 minutes . 

* Freeze for 1 hour ( optional , this will prevent the dough from shrinking and puffing ) 

* Preheat oven to 180ºC . Bake for 15 minutes or until golden brown . Cool in the pan on a wire rack for 5 minutes before removing each tart from the pan . Cool completely before using . 

Filling : 

2 Gala apple , peeled and diced 
1 Granny Smith , peeled and diced 
2 tsp lime juice
40 grams sugar
1/2 tsp ground cinnamon
1/4 tsp fine sea salt
1/4 tsp allspice powder
4 grams finely minced ginger 
15 grams butter 

1/2 tsp cornstarch
1 tbsp water 

some Greek yogurt 
some chopped pecans

* Combine diced apples and lime juice in a bowl , toss to coat , add in sugar and the next 4 ingredients ( through ginger ) , mix thoroughly .

* Melt butter in a saucepan over medium heat ; add apple mixture . When mixture starts to simmer , cover the pan and cook for 5 minutes , stirring occasionally . Combine cornstarch and water in a small bowl , add it to the apple mixture . Cook for about 1-2 minutes until mixture thickens . Transfer into a bowl and let cool completely before using . 

To assemble the tartlets : 

* Spoon a teaspoonful of spiced apples mixture into each tart shells , pipe or add in some yogurt on top . Add in pecan pieces ( optional ) . Serve immediately . Store leftover tarts in an airtight container and chill in the fridge .

Make ahead : 

* Bake the crust / shells and make the filling a day ahead . Store pastry shells into an airtight container at room temperature and chill spiced apple mixture into the fridge , taking out 30 minutes before using during colder days or serve chilled during summer .

Sunday, October 29, 2017

No-bake mango cheesecake

Philippine mango season maybe over but that doesn't mean late season produce back home will not trickle up here in smoggy Hongkong ! I was just lucky enough to find some cheap mangoes at the supermarket few days ago , a bit on the small side but it tastes sweet much to my surprise ! I usually hoard some seasonal fruits like strawberries , cherries and blueberries and freeze them but it's hard to do with mangoes . Why ? Because almost all the time the mango slices will fall into my mouth and not into  freezer bag pfffft ! I just can't resist juicy and sweet mangoes especially during its season and that's the best time to freeze as much as you can just in case , you know , a sudden craving of something that reminds you of home ..... 

In this cheesecake , the trick is to use a very sweet mangoes and cooking the mango flesh is the best way to extract its wonderful flavour . Unlike last time when I made a mango entremet where I added mango extract to add more mango flavour to each layer as the mangoes that I used were a bit tasteless . 

I used my stash of very sweet frozen mangoes in this no-bake cheesecake as the fresh ones that I bought though sweet pales in comparison when it comes to flavour . 

The recipe is almost the same as the No-bake ube cheesecake I made last time . I just guesstimated the amount that will nicely fit in my 6-inch mousse ring and if I have 200 grams instead of 155 grams cream cheese at that time this cake will be much more taller . You'll need a 6 x 3-inch for this recipe and loose-bottom pan will be much better than using a springform pan , alternately , you can use a 7-inch pan or use several small mousse rings or some clear water glasses or plastic dessert cups .

If using gelatin powder instead of gelatin sheets , you need to adjust the amount especially if the weather is hot but you can use the same amount if that's your preference . You also have to take into consideration the amount of  liquid in mango purée so adjust accordingly .

For the mango topping , I used 6 mangoes but they were on a small side so I only got about about 10 pieces of ( half ) balls in each mango . To make a nice and ( almost ) neat topping , slightly stack the second circle ( or line ? ) of mango balls on top of each other . Mango ball will slide off as you stack it so you need a bit of patience and chilling the balls will help . To make mango balls , you need a melon baller , if it's not available , just cut mango flesh into a small and uniform cubes .

To make the mango topping stay in place , you need to add a wine jelly . I didn't actually use all the jelly maybe about two-thirds of it , just enough to hold mango together . Initially , the taste of wine is a bit stronger , not being a wine or beer drinker , so even a small amount of alcohol is too much for me but after a day , the taste of it will dissipates . You can use sweetened lime or lemon juice instead of wine to make the jelly .

This recipe is flexible / forgiving , just adjust ingredients especially the gelatin accordingly . 

The taste of this cheesecake ?! Imagine you're eating Häagen dazs mango ice cream ..... But then I tend to exaggerate 😁 Remember to use the very sweet mangoes in this cheesecake , you can get away by using a slightly sweet mangoes for your topping but never in cheesecake ! If you can find Philippine mangoes and the sweet ones , thank you vey much , so much the better !

Makes one 6 x 2-inch cheesecake with about 1/2-inch fresh mango topping 

Recipe can be easily doubled to fit nicely in 8 or 9-inch ring / pan 

Mango purée :

465 grams sliced ( very sweet ) Philippine mangoes , frozen or fresh 
35 grams caster sugar 
1 teaspoon fresh lemon juice

* In a small saucepan , combine mangoes , sugar and lemon juice , stir to combine . Let stand for 30 minutes before cooking . 

* Let mixture boil over medium heat then turn down heat to low , simmer for about 15 minutes or until mangoes are very soft . Strain cooked mangoes through a fine sieve for smoother texture . Let cool completely before using . Make it a day ahead . Yield is 365 ml , leftover can be frozen . 

Crust : 

120 grams Biscoff cookies , finely crushed 
40 grams salted butter , melted 

* Combine crumbs and butter together and press into the bottom of a 6x 3-inch mousse ring or a loose-bottom or springform pan . Use the back of the spoon ( or a glass with smooth bottom ) to smoothen and neaten the crumbs . Chill or freeze in the fridge for 30 minutes . 

Cheesecake batter : 

8 grams gelatin sheets 
10 grams drinking water 
150 grams ( whipping ) cream 
155 grams cream cheese , softened at room temperature 
40 grams condensed milk 
150 grams mango purée 

* Soak gelatin in cold water for 10 minutes or until softened . 

* Whip cream until stiff peaks form , do not over mix , chill in the fridge until needed . 

* Beat cream cheese and condensed milk until smooth and fluffy , add in mango purée and beat until just combined . 

* Squeeze off excess water from softened gelatin , combine with water in a bowl and place bowl in a prepared hot water bath or a pan of barely simmering water . Stir until gelatin is melted completely . Pour melted gelatin immediately into the cream cheese mixture , mix thoroughly . Fold in the whipped cream until well combined . 

* Pour batter into crust and gently shake mousse ring to smoothen the top . Chill for at least 4 hours before adding in the mango balls and pouring in the wine jelly . 

* Chill cheesecake overnight . 

To unmould cheesecake , ran a hairdryer around the sides of the mousse ring so as the top . Gently shake the mousse ring as you lift it , the cake will easily pop out . Chill again for another 30 minutes before serving . 

Mango balls topping : 

6 ( depending on size ) ripe and sweet mangoes , scoop out as many mango ( half ) balls as you can using a melon baller . Chill in the fridge for 30 minutes before using . 

*  When cheesecake is stable enough , arrange the 1st circle of mango balls around the edge of the cheesecake then stacking the 2nd circle slightly over the first circle , do so with the next until surface / top is completely covered with mango balls . 

* Gently pour in the wine jelly on top of mango balls , making sure each piece is sprinkle with jelly so that mango balls will ( mostly ) stay in place when you cut the cheesecake . 

Wine jelly topping , recipe adapted here

25 grams white wine 
25 grams drinking water 
1 teaspoon lime juice 
10 grams sugar 
1 gram gelatin sheet , soak until softened 

* Combine ingredients above in a small bowl and place it over a pan of barely simmering water . Stir until gelatin is completely melted . Let cool slightly before pouring in on top of mango balls .