Chocolate And Mango Crème With Passion Fruit

1. 1

   Open a vanilla bean and scrape the inside into a pan. Add the vanilla pod and the cream, mix and bring to a boil. Remove from heat and keep hot.

2. 2

   Mix the egg yolks, cornstarch and sugar together until sugar is more or less dissolved - you don't want to aerate the mixture.

3. 3

   Slowly add the hot cream without the vanilla pod and stir well to dissolve the eggs and sugar in the hot cream.

4. 4

   Pour mixture back in the pan, add the mango puree and cook over low heat for 12 minutes, always stirring, until the mixture thickens and covers the back of a spoon.

5. 5

   Pour the hot mixture in a food processor, add the melted chocolate and process until silky smooth.

6. 6

   Pour in small glasses or 1 glass serving bowl and refrigerate overnight, covered with cling film.

7. 7

   When almost ready to serve, whipp the cream with sugar until hard peaks form. Keep in the fridge until you need it.

8. 8

   To serve: Put a dollop of cream on each Chocolate Mango Creme. Open the passion fruits and pour the content of half passion fruit over the whipped cream.

* Per serving · 4 servings · Values may vary.