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Exotic lime-ginger-mango curd pie
 
 
12 ServingsPTM300 min

Exotic lime-ginger-mango curd pie


Cheesecake with Asian flavors: ginger, coconut, lime and exotic fruit.

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Directions

  1. Peel the ginger and cut into slices. In a saucepan, bring the sugar to the boil with the water, ginger and lime leaves.
  2. Let boil until the sugar crystals are dissolved, remove from the heat and let cool for 30 minutes. Pour the syrup through a sieve.
  3. Meanwhile, melt the coconut oil in a saucepan and finely grind the biscuits in the food processor.
  4. While the engine is running, pour the melted coconut oil into the cookie crumbs.
  5. Spread the biscuit crumb mixture over the bottom of the spring form and press with the convex side of a spoon. Put in the refrigerator until use.
  6. Soak 8 sheets of gelatin for 5 minutes in cold water.
  7. Grate the green skin and press the fruit out. Beat the whipped cream until stiff.
  8. Put the lime juice in a saucepan against the boil. Add the squeezed gelatine and leave stirring while stirring.
  9. Mix the curd with the syrup, the lime-gelatin mixture and the lime zest. Fold the whipped cream as lightly as possible.
  10. Pour half of the curd mixture into the spring form. Put in the freezer for 20 minutes.
  11. Meanwhile, peel the mango and cut the flesh into thin slices. Divide over the curd cheese.
  12. Spoon over the rest of the curd mixture and smooth. Allow to set in the refrigerator for 2 hours.
  13. Soak the rest of the gelatin for 5 minutes in cold water.
  14. Halve the passion fruit, scoop out the pulp and put in a saucepan with the water and the icing sugar. Apply to the boil.
  15. Add the squeezed gelatine and leave stirring while stirring. Spread the passion fruit mixture over the top of the cheesecake.
  16. Let the cheesecake stiffen in the refrigerator for another 2 hours. Serve cold.


Nutrition

385Calories
Sodium3% DV75mg
Fat35% DV23g
Protein12% DV6g
Carbs12% DV37g
Fiber4% DV1g

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