Macarons with Mango and Passion Fruit

Mango and passion fruit cream:

1. Soak the gelatin in cold water.
2. Cut the mango into pieces and puree it.
3. Cut the passion fruits in half, scoop out the insides and strain the juice through a fine sieve. Mix the puree with the juice and strain again.
4. Heat the cream and the chocolate, cut into small pieces, on the stove until the chocolate melts. The mixture must not boil!
5. Add the well-drained, bloomed gelatin to the hot cream and stir well to dissolve it.
6. Add the liquid to the fruit puree and stir until you get a homogeneous mixture.
7. Cover the bowl with cling film and refrigerate to cool. It is good to stir the cream from time to time so it sets evenly.
8. When it is ready (after approximately 1-2 hours), fill it into a piping bag and use it to sandwich the macarons.
9. Store the finished macarons in a box in the refrigerator; they are ready to eat after a minimum of 12-16 hours.