Recipe by: Henriikka Kankainen
~10 Digestive Biscuits, crushed
10g Margarine, melted
1 whole mango
150g soy (or other, but be cognisant of fat content)
150g low-fat curd
Sliced peaches (canned in juice or freshly sliced)
Pineapple, fresh diced (optional)
Patisse springform pan
Electric mixer (or wire whisk)
Deep mixing bowl
1.) Place 4 gelatine leaves in cold water and allow to soak.
2.) Line the bottom of a patisse (deep) springform pan with parchment paper (cut the paper to fit).
3.) Stir together crushed biscuits and margarine. Pack firmly into bottom of the springform pan. Set the pan aside.
4.) Peel mango and dice into small cubes.
5.) In a large bowl beat (or whisk) together cream and curd until light and fluffy. Gently stir in mango and optional pineapple.
6.) Heat a small amount of water in microwave. Pour the water off of the gelatine and add one drop of hot water to dissolve the gelatine. Working quickly, stir into the whipped mixture and pour into springform pan. This mixture will begin setting almost immediately.
7.) Soak two more gelatine leaves in cold water.
8.) Starting from the center, arrange peach slices in concentric circles on top (see image). When finished, repeat the steps above for dissolving the gelatine then drizzle over the peaches.
9.) Refrigerate AT LEAST one hour or until firm.
1.) Run a clean dessert knife carefully and completely around the inside of the pan to loosen the cloud.
2.) Carefully release the latch on the springform and remove. Serves six.