| • | 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. |
