Mango Passion Fruit Dome
A refreshing dessert that wows with the vibrant flavors of mango and passion fruit, perfect for summer gatherings.
Equipment
- Saucepan
- Dome-shaped mold
- Mixing bowl
Ingredients
- 300 g mango puree Fresh or canned
- 200 g passion fruit puree
- 200 g sugar
- 6 sheets gelatin
- 500 ml heavy cream
- 200 g white chocolate
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Step 1: Soak the gelatin sheets in cold water for about 5 minutes until softened.
- Step 2: In a saucepan, combine the mango puree, passion fruit puree, and sugar. Heat gently until the sugar has dissolved.
- Step 3: Remove from heat and stir in the softened gelatin until fully dissolved.
- Step 4: Let the mixture cool to room temperature.
- Step 5: In a separate bowl, whip the heavy cream until soft peaks form.
- Step 6: Gently fold the whipped cream into the cooled fruit mixture until combined.
- Step 7: Melt the white chocolate and allow it to cool slightly, then fold it into the fruit and cream mixture.
- Step 8: Pour the mixture into a dome-shaped mold and smooth the top.
- Step 9: Freeze for at least 4 hours or until fully set.
- Step 10: To serve, carefully remove the dome from the mold and place it on a serving plate.
- Step 11: Drizzle with additional passion fruit puree and garnish as desired.
- Step 12: Slice and enjoy your Mango Passion Fruit Dome!
Notes
If you have leftovers, you can store the Mango Passion Fruit Dome in the freezer for up to one month.