Mango Cream with Passionfruit

Ingredients

• 6 sheets white gelatin
• 3 ripe mangoes (ca. 1 kg)
• 150 g sugar
• 3 eggs
• 100 g crème fraîche
• 400 g whipping cream
• 4 passionfruits
• 100 ml passionfruit nectar
• 2 tbsp coconut chips
• 4 sprigs mint (for garnish)

Instructions

1. 1.

   Soak gelatin in cold water.

2. 2.

   Peel mangoes, cut flesh from pits, set aside half of one mango covered, puree the rest and strain. Aim for 400 ml purée; add more nectar if needed.

3. 3.

   Separate eggs. Whisk yolks with sugar over a warm water bath until creamy, fold in 5 sheets gelatin until dissolved.

4. 4.

   Stir in crème fraîche, fold in mango purée, chill. When it starts to set, beat cream and egg whites separately until stiff, then fold into the fruit mixture.

5. 5.

   Halve passionfruits, scoop out flesh, gently warm with nectar, stir in remaining pressed gelatin (1 sheet) until fully dissolved.

6. 6.

   Fill cocktail glasses or bowls with mango cream, drizzle nectar spirally on top. Cover and chill. Just before serving, dice remaining mango, garnish the cream with diced mango, coconut chips, and mint leaves.