Mango Fool

Directions

1. 1
   Sprinkle gelatin over 3 tablespoons milk in a small bowl and let soften while making custard.
2. 2
   Bring remaining milk just to a boil in a small heavy saucepan, then remove from heat.
3. 3
   Whisk together egg and 1/4 cup sugar until combined well, then add hot milk in a slow stream, whisking.
4. 4
   Pour custard into pan and cook over moderately low heat, stirring constantly with a wooden spoon, until an instant-read thermometer registers 170F and custard coats back of spoon (do not boil), about 2 minutes.
5. 5
   Stir in gelatin mixture and cook over low heat, stirring, until dissolved, about 1 minute (do not boil).
6. 6
   Pour custard through a sieve into a bowl and cool, stirring occasionally.
7. 7
   Puree mangoes with remaining 1/4 cup sugar and lime juice in a blender until very smooth and force through sieve into custard.
8. 8
   Stir until combined well, then chill until cold but not set, about 1 hour.
9. 9
   Beat cream with an electric mixer until it just holds stiff peaks, then fold into mango custard gently but thoroughly.
10. 10
    Chill, covered, at least 8 hours.
11. 11
    Before serving, spoon fool into 6 dishes.