Tropical fruit bombe

Tags: dessert, fancy
. Serves 6. 14 steps
60g macadamia nuts toast in moderate oven roughly 5 minutes, cool. Chop roughly Fold in. Spoon into a 6 cup mould, leaving hollow in centre. Cover with foil, freeze until firm.
1 1/2 l vanilla ice cream beat with wooden spoon until just softened
2 large ripe mangoes process until smooth Combine in a shallow pan, cover with foil, freeze 1 hour or until just starting to harden Spoon mango ice cream into hollow. Cover, freeze until firm. Dip mould into sink full of hot water for about 30 seconds, invert bombe onto serving dish. Return to freezer until firm. Decorate with fruit and serve with passionfruit sauce.
1/2 cup sugar stir over heat without boiling until sugar dissolves boil uncovered without stirring 5 minutes or until syrup thickens slightly, cool
2/3 cup water
2 teaspoons lemon juice
300ml heavy cream beat until soft peaks form   Fold in, in 2 lots. Freeze until almost firm. Beat well with a fork.
passionfruit sauce
6 passionfruit   extract pulp
2 tablespoons orange juice   stir in
2 tablespoons icing sugar
2 tablespoons Grand Marnier
May be made several days in advance