By Mandarin Oriental Kuala Lumpur
Serves 20
Cheesecake
1kg – Australian cream cheese
190g – sugar
7 – eggs
1 – vanilla bean
a little lemon zest
Chiku Sherbet
100g – sugar
60g – glucose
80g – water
760g – chiku fruit puree (strained)
1.5 – gelatine sheets (softened in water)
Chocolate Pecan Brownies
250g – butter (softened)
140g – dark chocolate (melted)
200g – eggs
200g – sugar
80g – glucose
100g – pastry flour
20g – cocoa powder
200g – pecan nuts (chopped)
Mango Filling
1.5kg – mangoes (peeled, de-seeded and cut into 0.5cm dices)
3tbsp – lime juice
1 – lime (the zest)
80g – neutral glaze
Cheesecake
Mix cream cheese until soft, add in sugar, lemon zest and vanilla seeds from one pod. Add the eggs one at a time. Bake in a mould at 160ºC for about 20 minutes.
Chiku Sherbet
Bring sugar, glucose and water to 85ºC. Add in the softened gelatine and mix with the fruit puree. Turn in the ice cream machine until done. Keep frozen.
Chocolate Pecan Brownies
In a bowl, add the butter and stir in the melted chocolate with a spatula. Add the eggs one at a time, then the sugar and glucose. Sift the pastry flour and combine with the cocoa powder and add the mixture. Lastly, add the pecan nuts. Don’t over mix. Bake in a greased tray at 180ºC for about 20 minutes.
Mango Filling
Combine all the ingredients.
To Serve
Decorate with filo stick, red currant, sliced mango, whipped cream and chocolate curl.