Mango Parfait with Almond Roasting Recipe
A great popsicle with toasted crumbs. Which will turn anyone’s head! It’s some kind of bomb!! The family said it was the best ice cream I’ve ever made! If you don’t have canned mango, you can safely replace it with peaches.
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Instructions
  1. Drain the mango juice and grind in a blender. Wipe through a sieve.
  2. Mix the yolks with sugar and vanilla sugar. Add half of the grated puree. And beat everything with a mixer until fluffy. Put this mixture in a water bath and heat for 7-10 minutes, stirring constantly. Thus, the yolks will be pasteurized. Remove from the bath and cool. Add the remaining mango puree. To interfere.
  3. Whisk the cream until a stable foam forms. Add the yolk-mango puree and mix gently. Put this mixture in the freezer for 2-3 hours.
  4. After the time has elapsed, take out the ice cream and stir with a fork. Spread it out on silicone molds and freeze.
  5. For baking, I used ready-made dry caramel, it was mixed with crushed almonds. Place on a silicone mat, flatten and bake at t 190g until golden brown for about 7-10 minutes. Cool. And remove the mat. If you do not have ready-made caramel, then pour water into a saucepan and add sugar. Bring the syrup to a golden color. Add the chopped nuts toasted in a dry pan and mix so that the caramel covers all the nuts. Grease the parchment with butter and lay out the nut-caramel mixture, smooth it out. Cool it down and it’s done!
  6. Chop the almonds in a blender. Arrange on serving plates.
  7. Take the ice cream out of the molds and put it on ice. Decorate as desired.
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