Upside Down Mango Quark Cheese Pie

By DeliciouslyDished

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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

Preparation

Step 1

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}