Recipes > Melanie Stagnaro > MANGO CHERVIL CHEESECAKE

Mango Chervil Cheesecake By Pastry Chef Melanie Stagnaro
Mango Chervil Cheesecake By Pastry Chef Melanie Stagnaro

MANGO CHERVIL CHEESECAKE

Micro Marigold™

Micro Marigold™

Micro Marigold™ is smaller and sweeter than a mature marigold, making it perfect for staccatos of color on smaller fare, like soups, salads or cocktails. Enjoy its lemony-flavor and multicolored petals in warm yellow, orange and rust.

Micro Chervil

Micro Chervil

Micro Chervil boasts delicate and feathery tiny leaves paired with a delicious licorice flavor that is a staple in French 'fines herbes' mixes.

MANGO CHERVIL CHEESECAKE

Ingredients

  • Micro Chervil
  • Micro Marigold™

MANGO CHERVIL COMPOTE:

  • 5 g gelatin powder 
  • 35g cold water 
  • 285g mango puree 
  • 30g ginger beer
  • 200g fresh mango, small dice
  • 5g Fresh Origins® Micro Chervil, finely chopped

CHEESECAKE MOUSSE:

  • 650g cream cheese 
  • 2g lemon zest
  • 32g lemon juice 
  • 110g sugar
  • 8g silver leaf gelatin
  • 100g heavy cream, medium

VALRHONA PASSIONFRUT INSPIRATION CHOCOLATE DIP/SPRAY:

  • 500g Valrhona Passionfruit Inspiration, melted 
  • 500g cocoa butter, melted

Instructions

MANGO CHERVIL COMPOTE:
  1. Bloom gelatin in ice cold water; set aside. 
  2. Bring puree and ginger beer to a simmer. Remove from heat and dissolve in bloomed gelatin.
  3. Cool to room temperature and fold in diced mango and Fresh Origins® Micro Chervil. 
  4. Deposit into insert molds immediately and freeze at least 4 hours.
CHEESECAKE MOUSSE:
  1. Bloom gelatin in ice water; set aside. Paddle cream cheese in mixer on low until smooth; add zest. 
  2. Meanwhile, bring juice and sugar to a simmer, just until dissolved. Remove lemon syrup from heat, squeeze out excess water from gelatin and dissolve into syrup. 
  3. Stream syrup mixture into cream cheese on low speed, scraping down bowl, just until smooth.
  4. Fill molds ⅔ full. Insert mango chervil compote inserts into the middle and finish with more cheesecake mousse until full. Smooth tops. Freeze overnight before unmolding.
VALRHONA PASSIONFRUIT INSPIRATION CHOCOLATE DIP/SPRAY:
  1. Gently melt cocoa butter and chocolate separately, then mix together and keep at 31°F.
  2. Slice pastries neatly between each section with a hot knife.
  3. Using toothpicks or skewers, insert into each piece and quickly dip into chocolate mix and wipe off excess. Let set on parchment lined sheet tray. Keep cold.
  4. Bring chocolate mixture back up to temperature and use a spray gun to finish pastries with a velvet spray texture.
  5. Let pastries temper. Assemble and decorate with Fresh Origins® Micro Chervil, Micro Marigold™ petals and gold leaf.