310ml double cream
finely grated zest and juice of 2 limes
75g caster sugar
2 tbsp dark rum
6 brandy-snap baskets
1 large ripe mango
6 passion fruit
12 physalis, to decorate
PREPARATION:
1. Whip the cream, lime zest and juice, sugar and rum until lightly thickened.
2. Arrange the baskets on individual plates and spoon the tropical cream into each one.
3. Peel and slice the mango and pile on top of the cream. Halve the passion fruit and drizzle the juice and seeds over the mango and on to the plate. Peel open the physalis and use to decorate.