Orange Salad with Ginger and Mascarpone
Rinse oranges in hot water and wipe dry. Finely grate the zest, then cut off remaining peel and bitter white pith. Cut out whole segments, catching juices in a bowl. Squeeze membranes to extract more juice into bowl.
Peel the ginger and grate finely. Cut the fruit into small pieces, and mix with the ginger and 3 tablespoon of juice. Divide into glasses.
Mix the mascarpone with the multi-vitamin drink and syrup. Whip the cream, and fold into the mascarpone mixture. Transfer to a piping bag fitted with a star tip. Top the orange salad with the mascarpone mixture. Halve the passion fruit, and remove the seeds with a spoon. Divide the seeds and the orange zest into the glasses. Garnish with mint (and a slice of star fruit, if desired), dust with powdered sugar and serve.