Mango Parfait
Mango: 1 fresh mango pulverised in blender
Sabayon: 4 egg yolks + ¼c sugar > make 'Sabayon' (see note) > Chill
Whipped cream: 300ml Double Cream + 2 tb icing sugar > whip to soft peak
- Fold in with Sabayon
- layer with mango
- Garnish with shredded lemon skin or chopped pistachios
Sabayon: Sabayon is the French name for zabaglione, a light, mousse-like Italian dessert that's made by whisking eggs & sugar over gently boiling water until the eggs thicken but do not scramble.
No comments:
Post a Comment