Summary

Ingredients

• 2 egg (s)
• 125 g suar
• 1 mango (s)
• 150 ml cream
• 300 g crème fraîche
• fruits, for decoration, e.g. physalis, banana, star fruit

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Instructions

1. Separate the eggs, beat the egg yolks and sugar in a hot water bath until frothy and then leave to cool a little.
2. Peel the mango, remove the pulp from the stone and puree.
3. Whip the cream.
4. Mix the crème fraîche, cream and the egg yolk and sugar cream. Fold in half of the mango puree.
5. Rinse a small loaf pan, ice cream can, plastic can or similar (approx. 3/4 L capacity) with cold water so that the parfait can be turned down better later. Pour the parfait mixture into the mold and let it set in the freezer overnight.
6. To turn the loaf pan briefly in hot water, it is then very easy. Cut the parfait into slices, serve as a mirror with the remaining mango puree, decorate with the fruits.