A Mango & Passionfruit Cheesecake in a
White Chocolate Solstis Bowl
by Claire Clark MBE, Pretty Sweet London
Valrhona White Solstis Bowl - half of one
Fresh As Whole Lychees
Fresh As Passionfruit Powder
Gold Shimmer Spray
STEP 1 - MANGO CHEESECAKE
500g Philadelphia Cream Cheese
125g Caster Sugar
3 Medium Eggs
200ml Ponthier Mango Purée
Method: Cream cheese together with the sugar until smooth. Add the eggs gradually keeping the mix smooth. Add the purée and mix to combine.
Transfer the mix to a greased 8inch tray approximately 2 inches deep. Bake at 120 degrees for 20-30 minutes until set with a slight wobble in the centre. Leave to cool in the tray.
STEP 2 - LIME CURD
180g Lescure Unsalted Butter
150g Caster Sugar
Juice and Zest of 8 limes
2 Medium Eggs
Method: Place all the ingredients except the lime zest in a wide bottom bowl over a Bain Marie, whisk gently until it reaches 86 degrees and thickens leaving the trail of the whisk. Pass through chinmois and add the blanched zest. Leave to chill.
STEP 3 - PASSIONFRUIT GEL
100g Ponthier Passionfruit Purée
60g Caster Sugar
3g Pectin X58
Method: Mix the sugar with the pectin. Place the purée and water into a pan and bring to the boil. Rain in the pectin and sugar whilst whisking. Bring back to the boil and simmer for 2-3 minutes. Blitz with a stick blender and pass through a fine chinmois.
STEP 4 - ASSEMBLE
Method: Pipe some of the gel into the bottom of the half bowl. Transfer the cheesecake mix to a bowl and beat until smooth and pipe into the half bowl.
Spoon a generous amount of the curd onto the plate and smooth with the back of the spoon. Place the half bowl onto the curd. Decorate with the gold meringue, Fresh As Lychees and a little more gel.
Sprinkle the sphere and plate with Fresh As Passionfruit Powder.