Bring cream, and ginger puree to the boil, combine your eggs, yolks and sugar, once boiled add your eggs and cook out then add your white chocolate and cook like the coffee brulee till split. blitz in the thermomix and pour into desired bowls.
Boil your passion puree, and your stock syrup then add your gelatine. pass through a fine chinois and place into pacojet containers just before you churn your sorbet add 2 fresh bananas on top then churn.
Blitz up mango and ginger.
Take the white chocolate white chocolate - bake in a half gastro with paper and in a baie marie cooked for 40 minutes fan 3, 140c chill then blitz.
Whisk up altogether then pipe into little domes, cook at 140c for 30 minutes
Serve with sliced ginger and cut mango circles plus 4 halves of cut banana.