Lightly grease and line eight 250-millilitre ramekins with cling film. Whisk cream to firm peaks and store in the fridge. Place sugar and water in a small saucepan and stir to dissolve. Bring to 130C, brushing down sides with a wet pastry brush as needed.

At the same time whisk egg whites to medium peaks. When the sugar has reached the desired temperature, add vodka. Stir and pour on to whisking whites.

Whisk until cool and then fold through mango puree and whisked cream until incorporated.

Spoon into ramekins, tap to remove air bubbles and flatten tops. Freeze for four hours or overnight. Allow to soften for a few minutes before turning out into bowls. Spoon over passionfruit pulp and garnish with star-fruit chips.

For the fruit chips, dip finely sliced fruit into a syrup mixture of 100g caster sugar, 100ml water and two tablespoons of grenadine. Place the fruit onto a rack or tray and bake at 50C - or the lowest temperature your oven can be set - until the fruit looks dried out. It should take about four hours. The chips will harden as they cool. Store in an airtight container.