Desserts

Passion Fruit and Mango Parfait

• 240 ml. of milk
• 200 grams of sugar
• 4 tea bags of passion fruit and mango infusion.
• 8 egg yolks.
• 50 grams of passion fruit flowers (with seeds, either fresh or frozen)
• 200 grams of ground fresh or frozen mango.
• 500 grams of sweet whipping cream.

• Warm the milk, half the sugar and the tea bags until almost boiling.
• Simultaneously mix the egg yolks and the remainder of the sugar well.
• Remove the tea bags carefully and squeeze the remaining liquid in them gently into the milk.
• Pour a little of the warm milk into the egg yolk mixture stir well and put into the pot on the low fire all the time stirring.
• Thicken the cream but be careful not to boil it.
• Strain the cream into a bowl and cool it to room temperature by stirring it from time to time.
• Add the passion fruit and mango infusion and stir well.
• Whip the cream to a soft texture and fold it gently on the mixture so it is smooth and not drooping.
• Put into cups and freeze for at least 3 minutes.
• Remove from freezer about 10 minutes before serving.