Wok Party: Mango Sorbet with Plum Wine

1 Peel the mangoes, remove the flesh from the stone and cut off. Finely grate lime peel, squeeze lime juice. Soak gelatin in cold water. Cook sugar and 100 ml water for 10 min in a small saucepan over medium heat until weak. Finely mash mangoes with lime juice and :zest, passion fruit syrup and sparkling wine in hand blender, set aside.

Remove the sugar syrup from the stove, squeeze the gelatine well, add it to the hot syrup and let it completely melt. Pour sugar syrup to mango mixture, continue to mix briefly and pour through a sieve. Pour liquid into ice cream maker and freeze for 25 minutes, then pour into a container and freeze covered. Before serving, blend sorbet with a chopping stick. Using a wet spoon, scoop out 6 dumplings and fill into 6 dessert bowls. Drizzle each sorbet with 1 tbsp. plum wine, sprinkle with caramel. Sprinkle with caramel walnuts (see recipe) and serve on the spot.

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