Rum Parfait with Mango Sauce

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 4 hrs 30 mins
Course Dessert
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 egg yolks
  • 50 grams sugar
  • 1 pinch ground cinnamon
  • 200 g sweet cream
  • 4 tablespoon rum, white
  • 2 egg whites
  • 2 tablespoon sugar
  • 1 mango (s), ripe
  • powdered sugar
  • 2 tablespoon rum, white
  • 0.5 ½ lime (s), (juice)
Rum Parfait with Mango Sauce
Rum Parfait with Mango Sauce

Instructions

  1. Place four portion molds of about 1/8 l in the freezer. Mix the egg yolk, sugar and cinnamon with the hand mixer until the sugar crystals have completely dissolved and the mixture is whitish and creamy.
  2. Whip the cream until stiff and stir into the egg yolk mixture together with the rum.
  3. Beat the egg whites until stiff too. Let the sugar trickle in. Keep beating until the egg white shines. Carefully lift under the mass. Fill immediately into the pre-chilled molds. Cover and let freeze for 4-5 hours.
  4. Peel the mango and cut into wedges. Dice the rest of the pulp and puree in a blender with the powdered sugar, rum and lime juice. Then strain through a sieve. Place the mango slices and puree in the refrigerator until ready to use.
  5. Before serving, dip the molds briefly in hot water, then turn the parfaits out. Garnish with the mango wedges and pour the sauce over them.
  6. Ideally suited for hospitality. Personally, I left it in the freezer overnight. Was very well received by our guests.
  7. Unfortunately, I can`t say the exact preparation time, maybe 30 minutes.

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