Mango parfait with coconut sorbet

• Vegetarian
• Gluten free

• Produce

  • 250 ml Mango puree

• Refrigerated

  • 6 Egg yolks

• Canned Goods

  • 400 ml Coconut milk

• Condiments

  • 425 ml Sugar syrup

• Baking & Spices

  • 100 g Caster sugar

• Dairy

  • 375 ml Double cream

Found on greatbritishchefs.com

Description

Ingredients

• 6 egg yolks
• 100g of caster sugar
• 375ml of double cream
• 250ml of mango purée
• 425ml of sugar syrup
• 400ml of coconut milk

Directions

• For the parfait, whip the cream until soft peaks form and return to the fridge. Using a whisk attachment, beat the egg yolks on a high speed with one tablespoon of warm water until they double in size
• Next, heat the sugar to 121˚C and slowly pour down the edge of the mixing bowl to combine with the yolks while mixing. Once the sugar, yolk mix has cooled, add the mango purée until combined. Fold in the cream, place in the moulds and set in the freezer for a minimum of 4 hours
• While the parfaits are setting, whisk the sugar syrup and coconut milk together, strain and churn in an ice cream maker until you reach the desired consistency. Freeze to set
• Serve up each parfait with a quenelle of the coconut sorbet - you can also serve with a small dice of tropical seasonal fruit, extra mango purée and some toasted coconut to really top the dish off