Mint parfait with mango sauce and raspberries

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Bring 80 g sugar and 5 tablespoons water to the boil and boil down for about 5 minutes until syrupy. Wash mint, shake dry. Pluck the leaves from the stalks and chop them finely, except for a little to garnish. Add the chopped mint to the syrup and leave to cool. Separate the eggs.

2. 2

   Beat the egg yolks, sugar syrup and mint syrup with the whisk of the hand mixer until the mixture has a creamy consistency. Whip cream until half stiff. Beat the egg whites until stiff, adding 30 g sugar. Fold the yoghurt, cream and beaten egg white into the egg yolk mixture. Line a box form (approx. 1.2 litres capacity) with foil. Fill the parfait mass into the mould, smooth it down, cover with foil and put it in the freezer for at least 4 hours. Peel the mango, cut the flesh from the stone and dice roughly. Puree mango, lemon juice, apple juice and 1 tbsp. sugar very finely. Select the raspberries.

3. 3

   Fill the parfait mass into the mould, smooth it down, cover with foil and put it in the freezer for at least 4 hours. Peel the mango, cut the flesh from the stone and dice roughly. Puree mango, lemon juice, apple juice and 1 tbsp. sugar very finely. Select the raspberries. Remove the finished parfait from the mould, cut into slices and halve diagonally. Arrange parfait, raspberries and mango sauce on plates and decorate with mint

4. 4

   waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
330 kcal

CARBS
37 g

FATS
17 g

PROTEINS
7 g