Passion and mango parfait with vanilla creamPastry recipe
- Egg yolk - 6
- Sugar - 100 g
- Water - As required
- Whipped cream - 450 g
Whip the cream until soft peaks form and keep in the fridge.
Beat the egg yolks on high speed.
Heat sugar and water to 121˚C and slowly combine with the yolks while mixing.
Once the sugar and yolks mix has cooled, add the Passion & Mango purées until combined.
Fold in the cream, place in the molds and set in the freezer.
Topping for parfait
- Sugar - 75 g
- Gelatine (sheet) - 3
Heat up the purées with sugar.
- Egg white - 100 g
- Icing sugar - 200 g
Heat the egg whites and icing sugar in bain-marie at 45°C while whisking.
Pipe the meringue onto baking sheet lined with baking paper.
Bake at 110°C for 45 min.