THERE’S no sweeter-smelling fruit than a ripe mango so I’d urge you to use your nose when choosing two for this luxurious dessert, the idea for which evolved from a cocktail where mango, rum and lime are a match not to be messed with. Besides top-quality fruit you’ll need an electric whisk and a sugar thermometer .
MANGO PARFAIT, WHITE RUM AND LIME SYLLABUB
1 leaf of gelatine 2 mangoes 5 eggs 100g caster sugar 700ml double cream 30g icing sugar 2 limes 50ml white rum
Start by soaking the gelatine in cold water to soften it and then peel the mangoes, cutting the flesh from the stones. Place the flesh in a blender and blitz to a puree.
Weigh out 100g puree and reserve to one side, keeping the rest separate for serving.
To make the parfait, separate the egg yolks and whites. Discard the whites or save them for another purpose and place the yolks in a mixing bowl, whisking with an electric whisk until light and doubled in size.
Add the caster sugar and 50ml water to a small saucepan. Place the pan on a medium heat and cook until the temperature reaches 115C (use a sugar thermometer). With the whisk still running drizzle the hot sugar into the egg yolks and beat until cool.
Warm 100ml of the cream in a small saucepan, then remove the pan from the heat and add the gelatine, allowing the mixture to cool slightly. Meanwhile take 300ml of the cream and whisk it to soft peaks.
Now add the cream and gelatine mixture to the egg yolks and mix, then fold in the mango puree and then the whipped cream.
Once all the ingredients are incorporated spoon the mixture into glasses or serving dishes and place in the freezer for four to six hours.
When the parfait is set, take the remaining cream and place it in a large mixing bowl along with the icing sugar.
Finely grate the zest of the limes and add it to the cream, whisking until the cream forms soft peaks. Add the rum and lime juice and whisk again to soft peaks.
Remove the parfaits from the freezer and top with the remaining mango puree, then spoon on the syllabub.
Place the parfaits in the fridge for 15 minutes to soften slightly before serving.