Mango jelly with cheese

Peel the mango and cut the pulp from the pit. Keep 4 nice slices of mango apart. Purée the rest of the mango in the blender with a pinch of salt and a few drops of lemon juice.

Mix 3 dates with the mango puree.

Soak the gelatine in cold water for 5 minutes. Put 50 ml of water in a small saucepan and add the icing sugar. Heat briefly. Squeeze out the gelatine and let it stir into the sugar mixture while stirring. Mix through the mango-date mixture. Cover the bottom of a square dish with baking paper. Pour in the mango mixture until a layer of 1/2 cm is formed. Allow to cool and leave to set in the refrigerator for 3 hours covered.

Mix the sherry in a bowl with the ginger syrup.

Cut from the brie, Port Salut and blue vein cheese 4 equal pieces so that 4 circles can be formed to the size of the round shape. Pass the cheese through the sherry-ginger mixture and drain on a plate. Press the cheese in a circular shape on an oven plate or refractory dish. You can now lightly caramelize the cheese with the crème brûlébrander.

Keep some basil leaves behind and mix the rest of the basil in the food processor with the remaining dates, crème fraîche and Grana Padano to taste to a cream.

Remove the jelly from the refrigerator and cut into 4 rectangles. Cut 2 rounds from each rectangle with the stitch shape. Sprinkle with some icing sugar and caramelize with the crème brûlé burner. Stick 4 rounds from the bread with the same stitch.

Place the mango jelly on a rectangular plate or dish. Place in 1 of the 2 rounds a round of cheese, and in the other round scoop some of the remaining ginger-sherry mixture. Garnish with the basil cream and slices of mango. Serve with the toasted bread.