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Curd cupcakes with cheese
A great idea for a few breakfasts in the morning.
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I have a big, beautiful, tempting mango... And I want something delicious and healthy - let it be mango coconut cake.
Grind "Belvita" cookies and "Graci" muesli with a blender.
Mix everything and knead with your hands until the mass becomes sticky. ("Belvita" cookie filling - strawberries allow them to be kneaded into a sticky mass, and the cranberries in the "Graci" muesli add moisture and stickiness).
Mix all the ingredients of the coconut cream and put it on the stove.
Bring it to a boil, stirring continuously. Set aside to cool (cover with cling film so that it touches the surface of the cream).
Pour the gelatin (25 g) with milk (150 g) and left to swell.
Place peeled, cut mango, 100 g of milk, and starch in a saucepan. Mix everything.
Boil while stirring. Set aside to cool.
Pour the gelatin (13 g) with cold water (70 g) and left to swell.
Put a metal baking ring on the base and line it from the inside with an acetate plate. Put the cookies mixed with muesli on the base and carefully tamp the mass.
Add the gelatin dissolved in a hot water bath to the cooled coconut cream. Mix and pour the mass on the prepared base.
Put the cake in the refrigerator for ~20-30 minutes so that the mass remains a little firmer.
Meanwhile, also dissolve the gelatin intended for mango mousse and add it to the mango-milk mass.
Take the cake out of the refrigerator and gradually spoon the mango mousse on top. In the end, "stir" the mango mass with a wooden stick (stir in a circle to the very bottom of the cake - so that the two masses mix and a pattern is formed).
Put the cake in the refrigerator until morning to harden.
In the morning, decorate as you like.
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Finished product weight 2050
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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