Mango Fool

1. 1

   Sprinkle gelatin over 3 tablespoons milk in a small bowl and let soften while making custard.

2. 2

   Bring remaining milk just to a boil in a small heavy saucepan, then remove from heat.

3. 3

   Whisk together egg and 1/4 cup sugar until combined well, then add hot milk in a slow stream, whisking.

4. 4

   Pour custard into pan and cook over moderately low heat, stirring constantly with a wooden spoon, until an instant-read thermometer registers 170F and custard coats back of spoon (do not boil), about 2 minutes.

5. 5

   Stir in gelatin mixture and cook over low heat, stirring, until dissolved, about 1 minute (do not boil).

6. 6

   Pour custard through a sieve into a bowl and cool, stirring occasionally.

7. 7

   Puree mangoes with remaining 1/4 cup sugar and lime juice in a blender until very smooth and force through sieve into custard.

8. 8

   Stir until combined well, then chill until cold but not set, about 1 hour.

9. 9

   Beat cream with an electric mixer until it just holds stiff peaks, then fold into mango custard gently but thoroughly.

10. 10

    Chill, covered, at least 8 hours.

11. 11

    Before serving, spoon fool into 6 dishes.

No additional tips available.