Mini cheesecakes with coconut cream and mango pulp. Delicious or delicious?

• 70 ml Coconut cream 23-26% Kara
• 50 ml Alphonso QF Mango Pulp
• 12 marquise cookies
• 400 g cottage cheese, ground three times
• 70 g of fine sugar
• 2 tablespoons of vanilla sugar
• 1 egg
• 1 egg yolk
• 200 ml of whipping cream 36%
• 1 tablespoon of powdered sugar
• Fresh mango – optional for decoration
• Dried cornflower petals – optional for decoration

1. Line a muffin tin with cupcake liners. Preheat the oven to 140°C (350°F). Boil water in a kettle.
2. Place the cookies in the bottom of the cupcake liners. One cookie per cupcake liner.
3. Place the cheese in a bowl, add sugar, vanilla sugar and mix, but not too long so as not to aerate the mixture.
4. Add the egg and egg yolk and mix. Then pour in the Kara coconut cream. Mix everything together with a spatula.
5. Transfer the cheesecake mixture to a pastry bag and pipe it into the cupcake liners, filling them 3/4 of the way. Top with 1 teaspoon of mango pulp and create fancy eyes with a toothpick.
6. Place a baking tray on the bottom of a preheated oven and pour in about 300 ml of hot water. Place the tray with the cheesecakes in it and bake for about 30 minutes.
7. Remove the cheesecakes from the oven and let them cool. You can remove them from the cupcake liners.
8. Whip the chilled heavy cream with powdered sugar until thick. Transfer to a piping bag fitted with a decorative tip and pipe rosettes onto the cooled cheesecakes. Garnish with chopped mango and cornflower petals.