Mango Parfait with Roasted Almonds

Ingredients

• cream 33% 200 g
• canned mango 400 g
• egg yolks 2 pcs.
• sugar 100 g
• vanilla sugar 5 g
• almonds 50 g
• water 30 ml

Cooking

Step 1

Drain the juice from the mango and grind in a blender. Rub through a sieve. Mix the yolks with 50 g of sugar and vanilla sugar. Add half of the puree. And beat everything with a mixer until fluffy. Put this mixture in a water bath and heat for 7-10 minutes, stirring constantly. Thus, the yolks will undergo pasteurization. Remove from the bath and cool. Add the remaining mango puree. Mix.

Step 2

Whip the cream until stiff peaks form. Add yolk-mango puree and mix gently. Place this mixture in the freezer for 2-3 hours.

Step 3

After the time has elapsed, take out and mix the ice cream with a fork. Divide into silicone molds and freeze.

Step 4

For roasting, I used ready-made dry caramel, mixed it with chopped almonds. I poured it onto a silicone mat, smoothed it out and baked at 190 ° C until golden brown, about 7-10 minutes. Cool down. And take it off the mat. If you do not have caramel ready, then pour water into a saucepan and add 50 g of sugar. Bring the syrup to a golden color. Pour the roasted, chopped nuts in a dry frying pan and mix so that the caramel covers all the nuts. Grease the parchment with butter and lay out the nut-caramel mixture, smooth it. Cool down and you're done!

Step 5

Grill the roast in a blender. Divide into serving bowls. Remove the ice cream from the molds and lay on the grill. Decorate as desired.

Step 6

Let it thaw a bit and enjoy! Enjoy your meal!