Mango parfait with cream and pistachios

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Cut the mango off the stone. Peel and chop the flesh. Put aside about 1/4 of the flesh for decoration. Chop the rest of the fruit flesh and puree. Add lemon juice

2. 2

   Cut the vanilla pod open lengthwise and scrape out the pulp with the back of a knife. Bring the milk, vanilla pod and pulp to the boil, remove from the heat. Separate the eggs. Beat the egg yolks with 20 g sugar until light and creamy. Remove the pod from the milk. Slowly pour the milk into the egg yolk, while continuing to beat. Pour mixture into the pot and heat over low heat while stirring until the mixture thickens (do not bring to the boil). Pour into a bowl and chill for approx. 30 minutes, stirring frequently.

3. 3

   Beat the egg whites until stiff, then pour in 20 g of sugar. Whip cream and 1 teaspoon sugar until stiff. Remove 2-3 tbsp. cream and chill. Mix vanilla cream and mango puree with a whisk. Carefully fold in the beaten egg white and cream. Pour the mixture into 6 muffin tins made of silicone (approx. 200 ml each) and freeze for at least 4 hours

4. 4

   Cut the remaining mango into thin slices. Turn out the parfait from the moulds. Shape the remaining cream into dumplings with the help of two teaspoons and place on the parfait. Decorate with fresh mango and pistachios

5. 5

   waiting time approx. 4 1/2 hours

Nutrition Facts

KCAL
230 kcal

CARBS
19 g

FATS
15 g

PROTEINS
5 g