Vanilla Mango Creams

1. 1

   Heat milk, vanilla bean and seeds. Bring to a boil then remove from heat. Whisk egg yolks with 1 1/2 tbsp sugar. Remove vanilla bean and slowly whisk milk into beaten yolks. Transfer mixture to pan then gently heat, stirring, until thickened. Chill for 30 mins, occasionally stirring.

2. 2

   Meanwhile, beat egg whites until stiff, gradually adding 1 1/2 tbsp sugar. Whip heavy cream and 1 tsp sugar until thick. Set aside 4 tbsp whipped cream and chill. Mix mango puree with lemon juice. Fold into vanilla cream then gently fold in whipped egg whites and whipped cream. Transfer to 6 - 7 oz silicone molds then freeze for at least 4 hours.

3. 3

   To serve, remove parfaits from molds then spoon reserved whipped cream over top of each parfait. Decorate with mango slices and chopped pistachios.

No additional tips available.