Mango and Passion Fruit Cheesecake [PDF]

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MANGO AND PASSION FRUIT CHEESECAKE

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva

2 Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva

MANGO AND PASSION FRUIT CHEESECAKE for 1 cheesecake 18 cm in diameter and 6 cm high

GELATIN MASS Ingredients

Total weight: ~ 140 g

100%

20 g

14%

120 g

86%

Gelatin 200 Bloom Water

1 Pour the powdered gelatin into a clean container and add cold water. Gently stir with a whisk. 2 Put the mixture in the fridge for 10-15 minutes for the gelatin to swell and bloom. 3 Then take the mass out of the fridge and melt it. If there is foam, remove it with a sieve. 4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors for more convenient weighing and work.

NEUTRAL GLAZE (NAPPAGE) Ingredients

Total weight: ~ 251 g

100%

110 g

44%

Sugar А

93 g

37%

Sugar B

16 g

6%

4g

2%

Glucose syrup

28 g

11%

Citric acid

0,2 g