Passionfruit Posset with Mango and Passionfruit Sorbet
Those who "know" me know that I like desserts in a glass, and when they are also fruity, it is a complete success. I really like this dessert, so I would like to include it in my cooler. I still don't know how to do it, but I will one day :)
Preparation steps
- Mango & Passionfruit Sorbet: Bring glucose and water to a boil, add sugar and stir as long as necessary to completely dissolve the sugar. Pour over a mixture of mango puree and passionfruit juice. Strain everything finely through a thick strainer and put in the fridge to cool, then in the freezer
- Posset (or lower white cream): Boil the sweet cream with sugar over a moderate temperature, stirring occasionally (about 4 minutes). Add passionfruit juice, stir again and remove from the heat. Cool slightly and divide into 4 cups. Put the glasses in the refrigerator for 1-2 hours.
- Mango Jelly: Make mango jelly by cooking wine / sparkling wine, mango puree, sugar, passionfruit pulp and vanilla pods (moderate temp). Before it boils, remove from the heat and add the melted and drained gelatin. Strain it all through a strainer and let it cool and thicken a bit. After that, carefully pour into cups in which the visitor is already tight. Cool everything again for 1-2 hours.
- Coconut Tapioca: Bring water to a boil, add tapioca pearls and cook for about 20 minutes, stirring occasionally. When tapioca beads are already finely transparent, rinse them under running water. In another bowl, place coconut cream, sweet cream, sugar and vanilla to light cook at a moderate temperature and add tapioca to it. Distribute cooled evenly in all 4 cases. Make sure the mango jelly is now finely firm.
- Finally, chop the mango and pineapple, add the passionfruit and baby basil leaves and arrange over the tapioca. Sorbet comes to the top of NaraFski and enjoy what else!
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