Makes: 4 servings
Prep Time: 1hr plus overnight freezing
Cook time: 15 min
Things you need:
Mango Parfait
3 egg Yolks
1 Tbs warm water
50g Sugar
187 ml Whipping cream
125ml Mango puree
15g water
Mango Gel
300ml Mango Puree
100ml Water
50g Sugar
4g Agar Agar
Pinch Salt
Ginger Oat Crumble
100g Whole Wheat flour (can use plain also)
50g Cold Unsalted Butter
40g Rolled Oats
40g Brown sugar (can use white also)
4g Ginger powder
Mango Salsa
Use trimmings and slices from mango approx. 60-80g
Few basil leaves.
Steps:
Start by lining your ring molds with cling film. Set aside. Whip up cream until soft peaks form and refrigerate until later.
Prep the mango's, as shown in the video, for a total weight of 425 ml pureed, plus 70g for garnish. 2 medium/large mango's should do. Measure out 425ml of the mango and blitz it up and pass through a sieve. Hey presto mango puree. Set aside 300 ml and 125ml of the mango puree, in separate bowls in the fridge. (You can freeze puree like this or store it in the fridge for smoothies.)
Now whisk up the 3 egg yolks in a stand mixer with 1 Tbs of warm water until doubled in size. About 10 mins (don't worry you can't over mix it).
Measure out 50g sugar with 15g water in a small saucepan. We are going to bring this up to 118C. Use a digital or sugar thermometer. Put a lid on the pan for the first 1-2 mins until mixture is boiling, this helps prevent the sugar from crystallization. This whole process is less than 5 mins so be organized.
Then pour this hot liquid inside the sides of the stand mixer bowl avoiding the whisk. If it hits the whisk it will splatter to the sides of the bowl forming dried sugar. Once all the sugar syrup is in, keep whisking until you can keep your hand on the bowl without it feeling too hot to touch.
Now add the 125ml of mango puree and whisk through. Scrape down the sides from time to time. You're looking for a thick pouring cream consistency. Fold this into your whipped cream.
Start filling your pre-line molds and leave a little room at the top of each one for the crumble. Place these in the freezer for 4 hours or even overnight if preferred.
Next take 300ml Mango puree and combine with 100g water, 50g sugar, pinch of salt in a small saucepan on a low to medium heat. Whisk until sugar has dissolved. Add 4g of Agar Agar. Mix with a stick blender to combine. Pass through a sieve into a wide dish to cool down, uncovered in the fridge.
Blitz 40g rolled oats 5-10 seconds add to a bowl. Add 100g flour, 40g brown sugar, 4g ginger powder, pinch of sugar and 50g unsalted butter. Mix with fingertips and bake onto a sheet in a 350F oven for 10-15 mins. Mixing a couple of times. set aside once cooked.
Take gel from the fridge and blitz up. Put into a squeeze bottle or even a bowl for later. Decorate how you choose.
After the parfaits have been in for at least 4 hours in the freezer, take them out and add the cooled crumble mixture. You can now refreeze this until you need them.
Make the garnish. slice up the leftover mango slices into a small bowl. Tear in a couple basil leaves and a squeeze of lime and a pinch of salt. Mix gently through.
You're ready to plate up. Put down a couple dots of mango gel. Then add the parfait. This locks it in place. Blowtorch the ring mold off. Add the garnish and mango puree how you like. Get creative!!! Dig in and enjoy.
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