Mango & Coconut Lotus
Mango / coconut / lime
A golden lotus resting on a coconut cloud.
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9 detailed steps, from preparation to service.
Preparing the mold
Tap the bottom and edge of the 18 cm baking paper mold. Reduce 150 g of crumbled shortbread in a bag with a roller, or in the blender.
Breaking the bottom
Melt 65 g of butter gently and then mix with the crumbs. Pour into the mold and cup with the bottom of a glass, on a regular thickness. Refrigerate for 20 minutes.
Melt the chocolate
Melt 150 g of chopped white chocolate in a bowl over a pan of simmering water. Remove and let cool for 5 minutes: it must remain fluid without being hot.
Prepare the coconut cream
Soften 300 g of fresh cheese with spatula. Fold in warm white chocolate, 30 g of grated coconut and the fine zest of washed lime. Reserve the juice for another use.
Lighten the filling
Whisk 200 ml of very cold whole cream until soft peak. Mix a third of the cheese to soften it, then incorporate the rest by gently lifting with the spatula.
Fill and cool
Spread the filling over the shortbread bottom, smooth the top and pat once the mold on the worktop. Cover without touching the cream and refrigerates for at least 6 hours, preferably overnight.
Cutting the mango petals
Peel the 2 mangoes. Cut the cheeks on either side of the core and then cut them into thin 2 mm slices. Cut small slices in the flesh remaining around the core for the center. Gently sponge the pieces with absorbent paper.
Composing the lotus
Unmould the cold cheesecake. Lay the mango slices in two slightly overlapping crowns on top, pointed outwards. Incline only the free edge of a few millimeters: the petals rest on the cream or on the previous slice. Roll three small slices in the center, without rod or support.
Serve
Refrigerate another 15 minutes if the dessert has warmed up during the decor. Cut with a warm blade and then wiped, and lift the parts with a shovel to preserve the shortbread bottom.
Conservation. 2 days in the refrigerator; put the mango on the day of service. Do not leave the cake at room temperature for long.
Namely. Recipe proposal: follow the quantities and texture marks of the card. Indicative times. The rendering depends on the ingredients and materials used. The objects of the photographic decoration remain out of the dish.
Baking tips for this recipe
- Separately weighs the ingredients of each item to keep the basic and filling quantities separate.
- Prepare containers and utensils before starting mixes to follow the steps without interruption.
- Watch the texture indicated at each step and respects the rest times before service or assembly.
Substitutions and variations
To vary a zest, choose another citrus fruit washed and intended for this use, keeping the same amount. Does not automatically replace juice, whose acidity can change the preparation.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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