To prepare the sorbet from passion fruit to choose the pulp, RUB through a sieve the pulp of the canned peach blend, you can combine the two purees, add the peach syrup from the jar, mix well. You can only use the flesh of the peach syrup!

Then put the puree in a form for freezing, pre-zastelil it with cling film. Refrigerate and occasionally stir the mixture. Once the puree starts to "grab", cut cutting discs directly in the form, to shift into another container and send to the freezer.

To prepare the pistachio-coconut daquoise. Decoys - crispy on the outside and soft on the inside biscuit, which is usually prepared on a pecan nut flour. Beat the whites with the sugar, pistachios, peel and chop in the flour. Proteins mix with green dye, then portions add the pistachio flour, coconut, 10 g of powdered sugar, mix gently. In a pastry bag put the dough and deposited on the baking paper disks the same diameter as the billet of frozen peach puree. Sprinkle the disks Duquesa the remaining icing sugar, for 10-15 minutes, put the baking pan in a preheated 180 C oven for 5 – 7 minutes. To let the discs cool, remove them from the paper.

The form in which we will assemble the dessert, make the p/e film. Adapted for these purposes, a jar, cut out a hole for the sticks. Spread a layer of soft ice cream, drown it in Duquesa disk, put the disk and mango stick ice cream on top, again drive Duquesa. Densely to fill the void with ice cream, trim with a knife, close the film and send in the freezer until complete freezing. Melt white chocolate, mix it with fat-soluble dye, cool slightly, then pour the dessert on one side and immediately sprinkle with crumbs Duquesa and chopped pistachios, after cooling as to pour the other side. Before filing to keep the dessert in the freezer!

You can assemble the dessert, using ring covers, done in a similar way - see previous step. Before serving store in the freezer, pour the chocolate before serving!