Ingredients:
For the parfait
55 grams dry mango
100 grams fresh mango
2 eggs
1 egg yolk
44 grams caster sugar
250 ml whipping cream (Elle & Vire)
1 tsp glucose
10 ml Pernod cherry brandy
For the raspberry sauce
100 ml raspberry puree (Boiron)
20 grams caster sugar
For almond crisps
140 grams egg white
65 grams caster sugar
145 grams caster sugar
115 grams ground almond
Yellow colorant
Preparation:
For the parfait:
Place the mango and cream in a small saucepan and heat gently without boiling, until the mango is very soft.
Blend the mixture in a food processor until well-combined and pour through a fine sieve to strain out tiny fragments of mango. Set aside to cool.
In a small saucepan placed inside a larger saucepan with gently simmering water (a method known as Bain-Marie method), make a sabayon by whisking together the eggs, yolk, glucose, sugar and Pernod until the mixture turns pale and fluffy. Remove from heat and continue whisking until it slightly cools.
Fold ½ of the sabayon into the mango mixture. Once combined, fold in the remaining sabayon until well combined.
Pour into a flat tray to half-inch thickness, and freeze.
For the almond crisps:
Whip the egg white and sugar until firm, then add the almond and sugar.
Mix all ingredients together, then place the mixture into a piping bag to a piping tip (nozzle) and pour into a baking pan, preferably non-stick.
Bake at 180 C until golden brown.
For Raspberry sauce
Puree the sugar to a boil using a sauce pan. Stir to ensure that the sugar is thoroughly dissolved.
Remove from heat and add cherry brandy.
Stir well and refrigerate before using.
To assemble:
Cut the parfait into two round discs and separate them with the almond crisps on both sides and in the middle. You need to set this parfait in the refrigerator for 24 hours.
Serve with the raspberry sauce.
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This recipe is a simplified variant of one of the specials currently being offered in Waterfront Cebu City Hotel & Casino's international menu. Readers who wish to sample the dish in its original flavorful flair may have it at the hotel's "Gourmet Walk". (Compiled by Yasunari Ramon Suarez Taguchi)