Passion and mango parfait with vanilla cream

Pastry recipe

Gluten free

For 12 portions

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Passion and mango parfait with vanilla cream
Rena ALKAN

Rena ALKAN

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

    Ingredients

    • 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

    Ingredients

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

    Heat up the purées with sugar.

    Add gelatin.

  3. Meringue

    Ingredients

    • 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.
     

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