A fresh, zesty take on the parfait with Maille Mango Pulp Vinegar, garnished with yellow mango and coconut crumble.
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Roast the coconut in the oven for 4 minutes. For the crumble, mix the butter, flour, sugar and roasted coconut in a small bowl. Place on a baking sheet lined with parchment paper and bake in the oven until the crumble becomes golden brown and crispy. Use a spatula to crumble the mixture. Peel and finely dice the mangoes and in a small bowl, mix with 50 g of sugar, stirring well. Set aside in the fridge.
Whip the 35% cream in a mixer until the texture is of whipped cream, and set aside in the fridge. In a sauce pan, add water and the remaining sugar and bring to a boil until the mixture heats to 118 degrees Celsius. Use a candy thermometer to check the mixture’s temperature. Whisk egg yolk and vinegar until the mixture becomes a ruban. Gently pour the sugar mixture on top and whisk until the mixture cools. Add the whipped cream and divide the mix into 4 martini glasses and chill in the freezer for approximately 90 minutes.
Top the parfait with the mango salad and the crumble and garnish with raspberries.
Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille