-¾ tin (850g tin)of ktc mango pulp (uk) or any mango pulp available in your country
-2 sticks of cinnamon
-1 teaspoon of ginger powder
-20ml powdered gelatine
-250ml double cream
-1 tin of gold crest granadilla pulp (if not available in your country, pulp from a fresh passionfruit will do if it's sweetened with sugar)
1.) empty mango pulp into a saucepan,add cinnamon sticks and ginger powder and bring to the boil.
Simmer gently for 2-3mins then leave to cool.
2.)remove cinnamon sticks
3.)pour 45ml water into a small bowl and add gelatine(heat over a pot of simmering water or in the microwave till melted +- 20secs)
Stir a little mango purée into the gelatine and leave aside.
4.)whip cream until soft peaks are formed.
5.)mix gelatine purée and cooled down purée together and fold into the whipped cream.
6.)transfer to individual glasses and place in fridge for +- 4hours (I prefer overnight)
7.)before serving pipe whipped cream and drizzle granadilla pulp.
INFO & TIPS
-This recipe could be tried with tinned strawberries(omit ginger and cinnamon but boil and leave to cool then liquidize)
-All other steps remain the same.
-could be decorated with whipped cream and mixed berries