Chef Paw
Ingredients Mango Soup 1 fresh mango peeled and cubed 1 c simple syrup* *Simple syrup 1 cup of sugar 
Mango & Pineapple Soup
1 ½ cup of water
Add sugar to water and bring it to boil and you have simple syrup.
Method for soup Place mango into a blender and gradually add syrup, making sure to test for sweetness. Once you achieve the desired sweetness, set aside and prepare the curd.
Mango and Pineapple Curd
Ingredients 1 ½ cup mango 1 ½ cups pineapple juice 8 oz sugar 6 eggs 3 oz egg yolks 1/2 oz or 6 sheets of gelatin 12 oz butter Method Note: You must continue to whip the mixture from the start to finish. Whip until smooth and all the air bubbles have been removed. Continue to whip for two minutes more. Mixture should be creamy and smooth. Cinnamon sticks Ingredients 1 sheet of puff pastry cinnamon sugar Method Preheat to 375 F Sticks: Brush some water on the puff pastry sheet and sprinkle with cinnamon, then cut into a sticks. Bake 10-15 minutes. To plate Using a bowl or a plate with some depth to it, pour some of the soup mix into the bowl or plate. Unmold the mango and pineapple curd and place in the center. Slice some strawberries and place around the mango and pineapple curd to give it some color. If you choose to, want you can add some other fruit to the soup as well. Garnish with the sticks and serve.
In the top of a double boiler, dissolve the gelatin in the mango & pineapple juice. Once the water is boiling, add the sugar, eggs, yolks and butter and stir until melted. Pour into molds and freeze.
Ingo
The Pure Indulge Truffle
Ingredients:
Makes about 40 pieces
8 oz heavy whipping cream
16 oz dark chocolate (Use a 70% cocoa from Callebaut)
8 oz cocoa butter
Cocoa powder
Method
Cut the chocolate in small pieces to allow them to melt easier and place in a bowl. Bring the heavy whipping cream to a boil and cool until 158 ̊F. Add the heavy cream to the chocolate and mix until a smooth ganache is reached. Pour the ganache on silicone paper and spread out to a flat plate of 2/3 inch high. Allow the ganache to harden.
Temper some chocolate in the microwave and spread a thin layer on the ganache using a pastry spatula. When the chocolate is hard, flip over the entire plate and cut the ganache in 1 by 1 inch cubes.Melt the cocoa butter in the microwave the same way you would temper chocolate in the microwave. Enrobe the cubes in the cocoa butter using a dipping fork and cover them with cocoa powder.