Mango-charlotte

Name: mango-charlotte
Cook time: 30 min
Total time: 270 min
Yield: 10
Ingredients: 175 g long fingers pack of 175 g; 2 fresh mango eats; 500 g full French cottage cheese cup of 500 g; 6 leaf gelatin Dr. Oetker, package of 6 leaves; 50 g granulated sugar; 250 ml fresh cream; 2 el tap water; 60 g fresh pomegranate seeds container of 120 g

Airy mango cheesecake with pomegranate seeds and long fingers.

Ingredients

Kitchen Stuff

1 baking paper
1 spring form (Ø 20 cm)
1 blender

Directions

Line the bottom of the spring mold with the baking paper.
Cover the paper with long fingers, with the sugared side facing up.
Halve the rest of the long fingers in the width. Place the halves upright against the side of the mold, with the sugared side facing out.
Peel the mangoes and cut the flesh into slices of the kernel. Cut 1/3 into segments and keep covered in the refrigerator.
Puree the rest of the mango with a hand blender.
Soak the gelatine in cold water for 5 minutes. In the meantime, mix the pureed mango with the curd cheese.
Beat the whipped cream with the sugar. Spatula through the curd cheese.
Bring the water to the boil in a saucepan and remove from the heat.
Squeeze the gelatine, add to the hot water and stir until the gelatin is dissolved.
Spatula through the curd cheese and pour into the cake pan. Leave stuck in the refrigerator for at least 4 hours.
Garnish the charlotte with the segments of mango and the pomegranate seeds. Take out of the spring form and serve with the ribbon.