Gorgeous Indulgance
Ingredients (serves 6)
- 2 sheets Puff Pastry
- 125g cream cheese, softened
- 300ml thickened cream
- 1/2 CUP NESTLÉ White Melts, melted
- 2 tbsp Grand Marnier liqueur
- 1/2 cup passionfruit pulp
- 440g canned mango slices
Method
- Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper.
- Cut each slice of pastry into 6 rectangular pieces. Place on prepared tray and bake 12-15 minutes or until golden. Cool on a wire rack.
- Beat cream cheese until smooth; add cream and beat until thick and creamy; stir in NESTLÉ White Melts, liqueur and passionfruit pulp.
- Place 6 pieces of pastry on serving plates. Arrange mango slices on the pastry and top with chocolate mixture. Top with remaining pastry slices and dust with icing sugar if desired.
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