Cookie charlotte with apple-mango compote

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
5 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 3 Apples (about 200 g each)
  • 1 (approx. 600 g) Mango
  • 10 g fresh ginger root
  • 12 sheets Gelatine
  • 100 g Sugar
  • 2 TABLESPOONS Lemon juice
  • 250 g Mascarpone
  • 250 g Low-fat curd
  • 7-10 Tbsp pulp of 1 vanilla pod
  • 150 g Whipped cream
  • 32 Waffle Rolls
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Peel and quarter the apples and remove the core. Cut quarter into cubes. Cut the mango from the stone. Peel and dice the flesh. Peel ginger and grate finely. Soak 8 sheets of gelatine in cold water.

  2. 2

    Caramelise 50 g sugar in a pot, add apple cubes and lemon juice and cook over medium heat, stirring occasionally, to a compote. Stir mango cubes and ginger into the apple compote.

  3. 3

    Squeeze the gelatine, stir into the compote and dissolve. Let it cool down.

  4. 4

    Soak 4 leaves of gelatine in cold water. Mix mascarpone, quark, vanilla pulp and 50 g sugar. Whip cream until stiff. Squeeze gelatine, dissolve, 3 tbsp. mascarpone

  5. 5

    Fold in the cream.

  6. 6

    Line a springform pan (20 cm Ø) with foil. Spread about 1/3 of the compote on the floor. Place the wafer rolls on the inner edge of the mould. Spread about half of the cream on the compote.

  7. 7

    Layer half of the remaining compote and the rest of the cream on top, add the remaining compote and smooth it down. Cover the cake and chill for at least 5 hours.

Nutrition Facts

KCAL
330 kcal
CARBS
32 g
FATS
18 g
PROTEINS
7 g