Receta Dessert| No Bake Upside Down Mango Quark Cheese Pie … #pieformikey
“Time has suddenly stood still, though, and I’m waiting to wake up and learn to live a new kind of normal.”
Jennifer Perrilo @ In Jennie’s Kitchen
The food blogging community is a tight knit one. Foodies enjoy ‘being’ together, offering loads of positive vibes and camaraderie everywhere they go. Twitter is one place where you can catch most of the action. On Fridays especially, the timeline practically races away! It’s infectious!It’s a place where we all come together, celebrate the highs wholeheartedly, and yet reach out in the face of loss! The outpouring of support, the love, the thoughts, the prayers for Jennifer Perrilo & her girls has been overwhelming. This Friday foodies across the globe are tweeting their love & support for Jennifer with #pieformikey – an outstanding community! The time-line shocked a lot of us a couple of days ago with a tweet saying that Jennifer had lost her husband. She is one brave lady. Her post after she lost Mikey was heart breaking. Despite the terrible tragedy, she shared her strength with one and all inviting her readers to bake a peanut butter cream pie to support her. Jenifer’s Mikey loved Peanut Butter Cream Pie and she kept postponing making it for him. Then suddenly one day it was too late.
I kept telling myself I would make it for him tomorrow. Time has suddenly stood still, though, and I’m waiting to wake up and learn to live a new kind of normal. For those asking what they can do to help my healing process, make a peanut butter pie this Friday and share it with someone you love. Then hug them like there’s no tomorrow because today is the only guarantee we can count on.
Recipe: No Bake Upside Down Mango Quark Cheese Pie
Summary: A no bake, low fat quark cheesecake pie {eggless} made with seasonal fruit. It’s satisfying, it’s smooth and it’s delicious.
Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients:
- 375g quark {homemade recipe here}
- 100g cottage cheese
- 200ml low fat cream
- 75gm powdered sugar
- 20gm honey
- 1 1/4 tbsp gelatin
- Juice of 1 lime + 2 tbsp water
- 100gm Marie biscuits {or digestive}, crushed
- 50gms unsalted butter
2-3 mangoes, diced
Method:
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}