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)
Print Recipe
Pin Recipe Instructions
- 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.
- Whip the cream until stiff and stir into the egg yolk mixture together with the rum.
- 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.
- 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.
- 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.
- Ideally suited for hospitality. Personally, I left it in the freezer overnight. Was very well received by our guests.
- Unfortunately, I can`t say the exact preparation time, maybe 30 minutes.
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