Exotic lime-ginger-mango curd pie

Name: exotic lime-ginger-mango curd pie
Cook time: 60 min
Total time: 300 min
Yield: 12
Ingredients: 3 cm fresh ginger; 175 g granulated sugar; 175 ml tap water; 4 Vanka Kawat deep frozen puree leaves lime leaves; 100 g coconut oil; 250 g Ginger biscuits; 10 leaf gelatin; 2 lime cleaned up; 250 g fresh cream; 500 g full French cottage cheese; 1 ready to eat mango; 3 passion fruit; 2 el tap water; 2 el powdered sugar

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

Ingredients

Kitchen Stuff

1 food processor
1 spring form (Ø 24 cm)

Directions

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