Mango parfait with exotic fruits

For 4 people
  • 2 egg yolk (size M)
  • 125 g Sugar
  • 1 (approx. 600 g) Mango
  • 150 g whipped cream
  • 300 g Crème fraîche
  • Mint and exotic fruits to decorate
30 minutes
light
1.
Beat the egg yolks and sugar on a hot water bath for about 10 minutes until creamy. Let the cream cool down a little. Peel the mango, cut the pulp from the stone. Put 8 thin wedges aside, puree the rest of the pulp. Whip the cream. Stir the crème fraîche and cream into the cream. Rinse a small loaf pan (3/4 liter capacity) with cold water. Fold half of the mango puree into the cream and pour into the mold. Let the mango parfait set in the freezer overnight. Briefly dip the parfait in hot water, turn it out onto a board and cut into 8 slices. Arrange the mango parfait with the remaining mango puree and mango slices on plates. Decorate with the exotic fruits and mint
2.
Waiting time approx. 12 hours
1 person approx.:
  • 560 kcal
  • 2350 kJ
  • 7 g protein
  • 38 g fat
  • 36 g carbohydrates

0 Comments

Leave A Comment