Mango & Coconut Cheesecake Entremet

The ultimate taste of summer.   A luxuriously layered tropical dessert combining the flavours of Queen Coconut and Vanilla with mango then layered with our glossy Neutral Mirror Glaze for a transparent upscale look.  This recipe is Gluten Free.

Recipe by Queen Professional Brand Ambassador & Pastry Chef Angelica Iuliano

Prep

1 hour 5 min, plus freezing

Cook

20-30 minutes

Portions

1x1"x10" round cake

Download Recipe

Coconut Sponge

(Prep: 25 min Cook: 20-30 minutes)
150g butter, soft
150g caster sugar
1 tsp Queen Pro Organic Vanilla Bean Paste
220g eggs, room temperature
150g white chocolate, melted
150g desiccated coconut

Mango Coconut Cheesecake

(Prep: 25 min Freeze: 24 hours)
600g cream
600g cream cheese
240g caster sugar
1 tsp Queen Pro Organic Vanilla Bean Paste
1 tbs Queen Pro Natural Coconut Flavour
12g gelatine, gold leaf
125g milk
140g white chocolate
100g mango puree
1 tsp Queen Pro Yellow Food Colour
100g frozen mango

Assembly

(Prep: 15 min Chill: 2-3 hours)
Queen Pro Neutral Mirror Glaze
flaked coconut, to garnish
edible flowers, to garnish
micro sorrel leaves, to garnish

  1. For the coconut sponge; preheat oven to 160°C. Place butter, sugar and vanilla paste in a mixing bowl with a paddle attachment and mix until pale and smooth. Slowly add in eggs whilst mixer is running at low, scraping down the mixture between a few additions. The mixture will look separated once all the eggs are added. In the next step, the melted chocolate will fix this and bring the mixture together.
  2. Slowly pour in melted white chocolate. Scrape down mixture and ensure it is well mixed. Add in desiccated coconut and mix well. Pour into lined cake tin the same size as cheesecake mould. Bake for 20-30 minutes or until golden. Once cooled cut out centre round, same size as hole in the middle of cheesecake ring mould.
  3. For the mango coconut cheesecake; whisk the cream in a mixer to medium peak and set aside in the fridge. In a mixing bowl with the paddle attachment, beat the cream cheese, sugar, vanilla and coconut flavour until smooth.
  4. Place gelatine leaves into iced cold water for 5 minutes. Place the milk into a small saucepan and bring to the boil, then remove from heat. Squeeze water from gelatine leaves, add them to the milk and mix well. Place white chocolate into a heatproof bowl and pour hot milk mixture over it. Mix together to create a ganache. With the mixer on low, pour the ganache into cream cheese mixture and mix well.
  5. Remove bowl from mixer and fold in mango puree and yellow food colouring. Fold cream cheese mixture with the whipped cream. Add 60g of the mango pieces and fold together, being gentle not to knock out any air. Place the remaining mango pieces around the base of your cheesecake ring mould and pour the cheesecake mixture into the mould. Tap out on the bench to remove any air bubbles.
  6. Carefully press prepared coconut sponge on top of the cheesecake and twist into place. Place in the freezer for 24 hours to set before unmoulding.
  7. To assemble, remove cheesecake from freezer and unmould. Place on a wire rack on top of a tray lined with plastic wrap.
  8. For the glaze; shake jar of Neutral Mirror Glaze for 8-10 seconds. Place into a pouring jug and pour evenly over cake. Tap wire rack a few times on the bench to remove excess glaze. Place tray into the fridge for 2-3 hours minimum.
  9. Remove cake from the fridge and move from wire rack to a serving plate. Garnish with flaked coconut, edible flowers and micro sorrel leaves.

Products used in this recipe

Neutral Mirror Glaze 1 kg

1-96-000579

Organic Vanilla Bean Paste with Vanilla Seeds 320 g

1-96-000264

Yellow Food Colour 500 mL

1-96-000274

Natural Coconut Flavour 500 mL

1-96-000161

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