| • |
4 oz. The Perfect Purée Mango Passion Fruit blend, thawed |
| • |
2 gelatin sheets |
| • |
2 oz. sugar |
| • |
1/2 oz. lemon juice |
| • |
1/2 oz. dark rum |
| • |
6 oz. Greek yogurt |
| • |
4 oz. heavy cream |
|
|
| Method: |
| 1. |
Bloom the gelatin in water. |
| 2. |
In a pot, bring the Mango Passion Fruit, sugar, lemon juice and dark rum to a simmer. |
| 3. |
Blend in the Greek yogurt with the immersion blender. |
| 4. |
Cool the mixture to room temperature, stir to prevent gelatin from setting. |
| 5. |
If the gelatin sets, warm a bit to liquefy. |
| 6. |
Whip the heavy cream to soft peaks. |
| 7. |
Fold the whipped cream into the Mango Passion Fruit mixture in thirds. |
| 8. |
Chill to set. |
