Mango & Amarula parfait, with meringue
110g egg whites (+- 4 egg whites)
10g dried egg whites
120g castor sugar
120g icing sugar sifted
250ml mango juice
80ml mango puree
10g gelatine leaves
90g egg whites (+- 3 egg whites)
Whisk the fresh and dried egg whites using an electric mixer until a soft peak stage
Gradually add the castor sugar until dissolved, fold the icing sugar using a spatula until incorporated.
Spread over a silicone baking tray and bake @ 90 degrees Celsius for 90 minutes
Bring to the boil mango juice, Amarula and sugar, take it off the heat and add bloomed gelatine, stir until gelatine dissolves
Add mango puree and allow to cool down
Heat the sugar and water, whisk the egg whites to soft peak and when the sugar solution reaches 115 degrees pour into the egg whites while whisking and high speed (Italian meringue), allow to cool down
Whisk the cream to soft peak
Fold the Italian meringue into the gelatine mixture, and then fold the cream until incorporated.
Transfer the mixture to your preferred container and set in the freezer.
Serve a slice of this delicious parfait with the meringue and garnish with a few roasted nuts or seeds.
The perfect wine to accompany this sweet treat is a dessert wine like Nederburg Noble Late Harvest.