Mango And Passionfruit Parfait With Chili Glass

1. 1

   Line the bottom of a 12 x 3-inch loaf pan with parchment paper, extending the paper 2 inches over long sides.

2. 2

   For the passionfruit ice, combine the sugar and 1/3 cup water in a small saucepan on low heat. Stir until the sugar is dissolved. Increase the heat to medium; simmer, uncovered, for 1 min. Stir in the passionfruit pulp and lime juice. Pour into the prepared pan. Cover and freeze for 3 hours or until frozen.

3. 3

   For the passionfruit parfait, blend or process mango until smooth.

4. 4

   Beat the egg yolks, sugar and vanilla extract in a medium bowl with an electric mixer for about 5 mins or until thick and pale. Fold in the creme fraiche and mango puree. Pour mixture over frozen passionfruit ice. Cover and freeze overnight or until firm.

5. 5

   For the chili glass, line a baking pan with parchment paper. Combine sugar and 1/2 cup water in a small saucepan on low heat. Stir without boiling, until the sugar is dissolved. Brush down the sides of the saucepan with a pastry brush dipped in water. Increase the heat to medium; boil, without stirring, until a golden caramel color. Add red pepper flakes to caramel. Pour onto the prepared pan. Tilt the tray a little so caramel forms a thin sheet. Let stand for about 10 mins or until set. Break into pieces.

6. 6

   Turn the parfait onto a serving platter; cut into thick slices. Serve with chili glass.

* Per serving · 4 servings · Values may vary.

No additional tips available.