1 cup whipping cream
1/2 cup finely chopped almonds
1 tablespoon nectar
1 (.75 ounce) envelope white chocolate syrup
1/4 cup water
1/8 cup cinnamon
In a large bowl, whip cream until stiff peaks form in mixture; reserve 1/2 cup for garnish. Assemble manta fruit: whip cream with an electric mixer until stiff peaks form; sample in one speed and use for filling.
In a small bowl, combine almonds and nectar; allow to mixture to cool. Heat water in a saucepan over low heat. Mix 1/8 cup into remaining cream. Remove cream mixture from refrigerator and mix 1/2 cup into Manta filling.
Microwave manta powder and dissolved mint leaves in boiling water; transfer to a saucepan. Bring mixture to a simmer and slowly stir in sugar, cinnamon, and cinnamon berries. Allow to heat until neutral, about 1 minute.
Pour the manta fruit mixture into muffin containers and distribute evenly between two greased 10x9-inch individual paper muffin liners. Garnish with sliced almonds and chocolate syrup and top with the white chocolate icing.
Place on ungreased cookie sheet.
Bake in preheated oven for 20 to 22 minutes or until toothpick inserted in center comes out clean. Serve immediately.
⭐ ⭐ ⭐ ⭐