Upside Down Mango Quark Cheese Pie

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Adapted from facebook.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from facebook.com

Ingredients

  • 375

    g quark

  • 100

    g cottage cheese

  • 200

    ml low fat cream

  • 75

    gm powdered sugar

  • 20

    gm honey

  • 1 1/4

    tbsp gelatin

  • Juice of 1 lime + 2 tbsp water

  • 100

    gm Marie biscuits {or digestive}, crushed

  • 50

    gms unsalted butter

  • 2-3

    mangoes, diced

Directions

Line a platter with cling film and place 8″ dessert ring over it {Alternatively, line an 8″ springform tin with cling film.} Whiz the quark and cottage cheese in processor until smooth {Thermomix Speed 10 / 10 seconds} Add the low fat cream, sugar and honey and blend. {Thermomix Speed 8 / 10 seconds, scrape down once} Sprinkle the gelatin over the lime juice & 2 tbsp water, and allow to bloom. Place the bowl in a pan of hot water until it becomes translucent. Stir into the cheese mixture, or pour into the processor with it running on low {Thermomix Speed 4/ 5 seconds} Sprinkle half the chopped mangoes onto base of dessert ring, top with quark mixture, and sprinkle with remaining chopped mango, pushing it in gently with the tip of a knife. Leave to set in fridge for an hour. Run the biscuit crumbs with the butter in the processor {Thermomix Speed 10 / 10 seconds} Once it gets slightly firm, sprinkle the biscuit crumb mix on top, pressing very gently into place. Cover the top, and chill for 4-5 hours, preferably overnight. Carefully turn out onto a plate to serve. Garnish with slivered pistachios and mango cut outs if desired. {Note: I added 200ml low fat cream to the milk while making the quark}

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