Curd – 1 cup
Fresh Cream – 1 cup (beaten)
Butter – 50 g
Biscuits – 10 to 15
Sugar – 50 g
Mango pulp – 1/2 cup
Icing Sugar – 75 g gelatine – 10 g
Egg yolk – 4
METHOD:
In a bowl, mix crushed biscuits, 7 g of sugar (optional) and butter. Press it down on the base of a cake dish. Refrigerate for an hour.
Beat curd and icing sugar in another bowl.
In a double boiler, egg yolks are to be beaten with 50 g of sugar.
Beat fresh cream in another bowl.
Mix everything together.
Dissolve gelatine in 1/4 cup of water and mix with the above mixture.
Pour this mixture above to the biscuits layer in the cake dish and refrigerate.
Allow to set for 2 hours in the refrigerator.