Serves 1
Directions
- 1First, crush the Biscoff caramel cookies to make the base of the cake.
- 2Pour in the melted butter and stir well until combined.
- 3Pour the cookie mixture into the bottom of the mold and press it down firmly to form an even base. Keep it refrigerated.
- 4Add light cream and jasmine tea to a saucepan, then simmer over low heat until it reaches a slight boil.
- 5Add the softened gelatine to the cream mixture and stir until it melts.
- 6Sift the jasmine cream mixture to remove any tea leaves.
- 7Mash the mango flesh into a puree.
- 8Whip the heavy cream with sugar until it becomes a smooth, creamy consistency like yogurt.
- 9Soften the cream cheese at room temperature, add sugar, and whip it until smooth.
- 10Add 60g of mango puree to the cream cheese mixture and mix well until combined and smooth.
- 11Add the whipped heavy cream to the mango-cream cheese mixture and whip it until it is well combined.
- 12Pour the jasmine cream mixture into the mango-cream cheese batter and whip until it is well blended.
- 13Pour the mixture into the prepared mold with the cookie base and refrigerate for more than 4 hours.
- 14Add hot water to softened gelatine and stir well to dissolve the softened gelatine.
- 15Add 100g of mango puree to the dissolved gelatine mixture and stir well until combined.
- 16Sift the mango mixture to ensure a smooth consistency.
- 17Pour the mango topping onto the solidified cake in the mold and refrigerate for 1 hour until it solidifies.
- 18Remove the cake from the mold and serve.
Ingredients
- 65 g Biscoff
- 50 g unsalted butter
- 100 g whipping cream
- 5 g jasmine tea
- 8 g gelatine
- 250 g whipping cream
- 20 g sugar
- 120 g cream cheese
- 10 g sugar
- 20 g hot water
- 5 g gelatine
- 100 g mango
- 60 g mango
Equipment
food processorsaucepansievemixermoldbowl
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