Deconstructed Mango and Passionfruit Cheesecake

This deconstructed Mango and Passionfruit Cheesecake is the ultimate dessert. Test your skills and wow guests with this light and refreshing recipe. We have used the Boiron ambient purees to add the punchy passionfruit flavouring.

Mango and Passionfruit Cheesecake

Mango and passionfruit sorbet

What you will need:

  • 650g mango puree
  • 200g passionfruit puree
  • 200g sugar
  • 30g glucose
  • 140g of water

Method:

  1. Add the glucose, sugar and water to a pan and bring to a boil. Allow to cool then add both purees and mix to combine. (Chefs tip – pass through a fine sieve to ensure it’s smooth.)
  2. If you have an ice-cream machine churn your mix until a good consistency and freeze. If you haven’t got an ice cream machine, freeze this mix straight away and whisk every 1-2 hours to break up any crystals, stop mixing when firm.

Cheesecake

What you will need:

  • 250g of cream cheese
  • 250g of double cream
  • 90g of icing sugar
  • ½ vanilla pod – deseeded

Method:

  1. Beat together the cream cheese, icing sugar and vanilla seeds.
  2. Add the cream and whip until stiff.
  3. Transfer into a piping bag and set aside in the fridge until ready to use.

Oat and honey crumb

What you will need:

  • 265g of unsalted butter, cold and diced
  • 230g of plain flour
  • 230g of sugar
  • 230g of oats
  • 140g of honey
  • Pinch of salt

Method:

  1. Rub together the butter, flour, sugar and salt in a bowl until a sandy texture.
  2. Add the oats and honey and mix well.
  3. Spread out on a baking tray and chill until firmed up slightly.
  4. Once chilled bake in an oven at 180°c for about 15 minutes or until golden brown.
  5. Chill the mix again and once chilled blitz in a blender until it’s a fine crumb and set aside.

Passionfruit curd

What you will need:

  • 200g of egg yolks
  • 125 of whole egg
  • 215g sugar
  • 300g passionfruit puree
  • 2 x gelatine leaves
  • 250g of butter, cold and diced

Method:

  1. Mix together the egg yolks, whole egg, sugar and passionfruit puree in a glass bowl.
  2. Place your bowl over a bain-marie (pan of simmering water) and continue to whisk until is starts to set.
  3. Soften the gelatine leaves in a small bowl of cold water then mix in the curd.
  4. Take the bowl off the heat and mix in the diced butter.
  5. Pass the curd through a fine sieve and chill.

Mango and passionfruit compote

What you will need:

  • 1 x mango, peeled and diced
  • 2 x passionfruits, halved and deseeded

Method:

  1. Dice the passionfruit and add the deseeded passionfruit to a bowl, cool in the fridge until ready to use.

Pipe 2-3 large mould of cheesecake on the plate, scatter around some crumble and pipe some small dots of the passionfruit curd. Spoon over the fresh mango and passionfruit compote and finish with a quenelle of sorbet.

(Chefs tip – Put the passionfruit sorbet on a bed of crumble, this will stop it moving around on the plate)

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