Mango-Maracuja Cream

Ingredients

• 600 g mango (2 mangos)
• 125 ml passionfruit juice
• 6 sheets white gelatin
• 4 very ripe small passionfruits
• 500 g yogurt (1.5% fat)
• liquid sweetener (to taste)
• 4 stems mint

Instructions

1. 1.

   Peel the mangos, cut the flesh into slices from the pit and roughly cube them.

2. 2.

   Add mango cubes to passionfruit juice in a bowl and blend finely with an immersion blender.

3. 3.

   Soak gelatin sheets in cold water.

4. 4.

   Halve two passionfruits, scrape out the pulp with a spoon and strain through a fine sieve into a small pot.

5. 5.

   Squeeze out excess liquid from gelatin, add it to the pot and warm gently while stirring until dissolved.

6. 6.

   Let the mixture cool slightly and stir into the mango puree.

7. 7.

   Fold in yogurt and adjust sweetness with sweetener as desired.

8. 8.

   Whip the yogurt cream with a hand mixer on high speed for 5-7 minutes until frothy.

9. 9.

   Fill a dome-shaped mold (1.25 L capacity) or six small molds with the cream and chill for at least 3–4 hours.

10. 10.

    Just before serving, wash mint leaves, pat dry, and pluck the tips.

11. 11.

    Halve remaining passionfruits and scrape out the pulp with a spoon.

12. 12.

    Briefly immerse the mold in very hot water, then pour the cream onto a plate. Garnish with passionfruit pulp and mint, and serve.