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Categories:Viewed: 45 - Published at: 4 years ago
Ingredients
- 2 None small mangoes, peeled
- 2 tbsp lemon juice
- 1/2 None vanilla pod, scored, seeds scraped out
- 150 ml semi skimmed milk
- 2 None eggs, separated
- 40 g + 1 tsp caster sugar
- 175 g whipping cream
- 2 tbsp chopped pistachios
Method
- Heat milk, vanilla bean and seeds. Bring to a boil then remove from heat. Whisk egg yolks with 1 1/2 tbsp sugar. Remove vanilla bean and slowly whisk milk into beaten yolks. Transfer mixture to pan then gently heat, stirring, until thickened. Chill for 30 mins, occasionally stirring.
- Meanwhile, beat egg whites until stiff, gradually adding 1 1/2 tbsp sugar. Whip heavy cream and 1 tsp sugar until thick. Set aside 4 tbsp whipped cream and chill. Mix mango puree with lemon juice. Fold into vanilla cream then gently fold in whipped egg whites and whipped cream. Transfer to 6 - 7 oz silicone molds then freeze for at least 4 hours.
- To serve, remove parfaits from molds then spoon reserved whipped cream over top of each parfait. Decorate with mango slices and chopped pistachios.
