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4 oz. The Perfect Purée Mango Passion Fruit blend, thawed |
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2 gelatin sheets |
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2 oz. sugar |
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1/2 oz. lemon juice |
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1/2 oz. dark rum |
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6 oz. Greek yogurt |
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4 oz. heavy cream |
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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. |