Serves 4
Ingredients
Method
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,
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Add the remaining 40g of caster sugar to the whipping cream and whip into soft peaks,
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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,
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Garnish with the remaining passionfruit pulp and top with seeds,
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Future episodes in this series will show you how to make a variety of quick and easy desserts including?grilled plums with mascarpone,
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For more simple recipe ideas, watch
Xanthe Clay's?Three Ingredient Desserts video series.
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