Vanilla Mango Creams

Name: Vanilla Mango Creams
Ingredients: 2 None small mangoes, peeled; 2 tbsp lemon juice; 1/2 None vanilla pod, scored, seeds scraped out; 150 ml semi skimmed milk; 2 None eggs, separated; 40 g + 1 tsp caster sugar; 175 g whipping cream; 2 tbsp chopped pistachios

8 ingredients

3 steps

Ingredients

2 None small mangoes, peeled
2 tbsp lemon juice
1/2 None vanilla pod, scored, seeds scraped out
150 ml semi skimmed milk
2 None eggs, separated
40 g + 1 tsp caster sugar
175 g whipping cream
2 tbsp chopped pistachios

Directions

1

Heat milk, vanilla bean and seeds. Bring to a boil then remove from heat. Whisk egg yolks with 1 1/2 tbsp sugar. Remove vanilla bean and slowly whisk milk into beaten yolks. Transfer mixture to pan then gently heat, stirring, until thickened. Chill for 30 mins, occasionally stirring.
2

Meanwhile, beat egg whites until stiff, gradually adding 1 1/2 tbsp sugar. Whip heavy cream and 1 tsp sugar until thick. Set aside 4 tbsp whipped cream and chill. Mix mango puree with lemon juice. Fold into vanilla cream then gently fold in whipped egg whites and whipped cream. Transfer to 6 - 7 oz silicone molds then freeze for at least 4 hours.
3

To serve, remove parfaits from molds then spoon reserved whipped cream over top of each parfait. Decorate with mango slices and chopped pistachios.