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Mango parfait with coconut sorbet

Mango parfait with coconut sorbet

PT2H

1
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
  • 6 egg yolks
  • 375ml of double cream
2
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
  • 100g of caster sugar
  • 250ml of mango purée
3
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
  • 425ml of sugar syrup
  • 400ml of coconut milk
4
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

Ingredients

Metric

Imperial

  • Mango parfait

  • Coconut sorbet

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