Mango Cheesecake with Coconut, Lime and Kumquat

Method

1. Prepare a syrup: mix equal parts water and sugar (50/50), add cardamom pods and lime zest. Bring to a simmer until sugar dissolves.
2. Add the kumquats (cut into thin slices) to the syrup, simmer for about 1 minute, then remove from heat and let them steep. They improve after 2 hours.
3. Make the cheesecake mousse: In a bowl, combine 250 g cream cheese and 80 g sugar. Beat until smooth.
4. Gradually add 180 ml fresh cream while mixing gently. Do not over-whip.
5. Fold in lime zest and shredded coconut to taste, mixing from bottom to top to keep the mousse airy.
6. Transfer the mousse to a piping bag and refrigerate for at least 2 hours.
7. Prepare the mango: peel and cut two mangoes. Trim the neat parts into small cubes; set aside for garnish. Put the trimmings in a blender.
8. To the blender add a pinch of salt, a pinch of pepper, a squeeze of lime juice, and one tablespoon of sugar (adjust based on mango sweetness). Blend into a smooth sauce.
9. Toast a handful of sliced almonds in a dry pan until golden. Set aside.
10. Crush the biscuits (butter cookies with chocolate chips) into coarse crumbs.
11. Assemble the dish: sprinkle the crushed biscuits on one side of the plate.
12. Pipe generous dollops of the cheesecake mousse over the biscuits.
13. Spoon the mango sauce around and over the mousse.
14. Place a few candied kumquats on top.
15. Sprinkle toasted almonds and fresh mint leaves (mentuccia) over the plate. Serve immediately.