Top Layer

Ingredients:

Cream, Whipped – 1 L

Cream Cheese – 1 kg  (35oz)

Coriander, Chopped – 100 grams (3 1/2 oz)

Castor Sugar- 500 grams (18oz)

Butter, Melted – 90 grams (3oz)

Method:

1. Mix the cream cheese, sugar, and mango purée.
2. Place 12 leaves of gelatin in water.
3. When the gelatin has softened, strain the water and place in a pot to dissolve.
4. Add the result to the cream cheese and mango purée.
5. Lastly, fold in the softly whipped cream.

Base

Dry 180g / 6oz crushed digestive biscuit in an oven tray then add 80g / 3oz brown sugar.

Bake at 170C / 340f for 15 minutes.

Add the melted butter and spoon into ring molds. Press to form a solid base.

Mango Ice Cream

Ingredients:

Mango Purée – 3 tins

Egg yolks – 15

Castor Sugar – 300 grams

Glucose – 50 grams (2oz)

Milk – 1.2 L

Fresh Cream – 600 grams

Fresh Coriander, Chopped – 100 ml

Method:

1. Mix the sugar and eggs. Bring the milk, cream, and glucose to the boil. Mix the two together. Cook in a saucepan and bring to 80C / 175F.
2. Remove and cool on ice. Add the coriander.
3. Add to the ice cream machine and churn until soft and creamy.