Cut the passionfruit in half and pass the pulp
through a sieve to remove the seeds. Set the
separated pulp and seeds to one side.
Sprinkle 10g of caster sugar over the mango and
cover with the dessert wine to allow it to infuse.
Add the remaining 40g of caster sugar to the
whipping cream and whip into soft peaks.
Using a fork, crush the mango into a soft pulp.
Add half of the passionfruit pulp to this.
Add this mix to the cream and mix gently to create
a marbled effect.
Spoon the mixture into four glass dessert bowls or
into wineglasses, so that the marbled effect can
be seen.
Garnish with the remaining passionfruit pulp and
top with seeds.
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