Passion and mango parfait with vanilla cream

Pastry recipe

Gluten free

For 12 portions

Download the recipe
Passion and mango parfait with vanilla cream


Executive pastry chef, Absheron hotels, TV host
Rena Alkan, who is a native of Baku, Azerbaijan, has become one of her country’s most loved celebrity chefs. As a child, she traveled around the former Soviet Union because her father was in the ar...
  1. Parfait 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.

  2. Topping for parfait


    • Sugar - 75 g
    • Gelatine (sheet) - 3

    Heat up the purées with sugar.

    Add gelatin.

  3. Meringue


    • 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.

Download this recipe

Download Download