Elements for Mango Cheesecake buynow
200 ml-Fresh Cream
1/4 tsp-Mango Essence
200 gm-Paneer ground
400 gm-Mango cleaved
1/2 glass (75 ml)- Water
2 tbsp-Gelatine
1 tin (400 gm)- NESTLÉ MILKMAID Sweetened Condensed Milk
Instructions to make Mango Cheesecake
Break down the gelatine in 1/2 glass water over a container of high temp water. Mix together the ground paneer, NESTLÉ MILKMAID Sweetened Condensed Milk, broke up gelatine and mango substance in a blender or sustenance processor.
Include mango pieces and mix for one more moment, sparing a few pieces for design. Whip the cream well and tenderly overlap into the paneer - MILKMAID blend.
Fill a wet mould*. Leave to set in the cooler, when set, unmould, cut into squares/wedges, Decorate with mango pieces and serve.
* Rinse the aluminum form with chilly water. Spill the water out yet don't wipe. Utilizing this wet shape will make unmoulding less demanding.
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