ICED MANGO PARFAIT

INGREDIENTS

● Fresh Alphonso mango, diced 1 cup

● Ice cubes 200 gm

● Super fine sugar 70 gm

● Whipped cream 120 ml

● Edible flowers for garnish METHOD

● Whip the cream and sugar together and set aside in a refrigerator. In a blender, blend the fresh mangoes and ice cubes. Fold in the whipped cream with the blended mangoes and freeze for 1520 minutes. FOR CRYO FRIED RASPBERRY POWDER

● Fresh raspberries

● Liquid nitrogen METHOD

● Carefully pour liquid nitrogen in a bowl. Dip in the fresh raspberries for about 2 minutes. Strain out the frozen raspberries and crush to make powder. FOR MERINGUE:

● Egg whites 50 gm

● Super fine sugar 100 gm METHOD

● Preheat the oven to 150° C. Line a baking sheet with a butter paper. Add egg whites to a medium- sized bowl. Beat until they hold soft peaks. Add super fine sugar, one big spoonful at a time, and whisk continuously. Keep mixing until the meringue holds stiff peaks. Spread thinly over the butter paper and cook for 15- 20 minutes. After cooling, break and use as desired. AMALGAMATION: Arrange the raspberry powder, meringue as desired and scoop out the parfait on the plate. Garnish with edible flowers and serve immediately.

Recipe courtesy: The Claridges