Mango Parfait and Passion Fruit Glaze with a Lime and Vodka Sorbet

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 250ml/9fl oz water
• 250ml/9fl oz sugar
• 200ml/7fl oz fresh lime juice
• 1 tsp lime
• 5 tbsp vodka
• 3 free-range eggs
• 70g/2½oz caster sugar
• 250g/9oz alphonso mango
• 175ml/6fl oz double cream
• 2 leaves gelatine
• 5 passion fruit
• 4 tbp caster sugar
• 1 large ripe alphonso mango
• apple blossom or micro red amaranth
• 3 vanilla pods

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the 250ml water, the 250ml sugar and the third vanilla pod, split, in a pan until the sugar dissolves. Cool completely, then remove the pod.

2. Stir the lime juice, the lime zest and the vodka into the cooled syrup. Churn in an ice cream machine, then freeze until firm.

3. Soak the gelatine leaves in cold water until soft. Split the two remaining vanilla pods and scrape the seeds into the double cream.

4. Whisk the eggs and 70g caster sugar over a pan of gently simmering water until thick and pale, and the mixture reaches 160°F (71°C). Remove from heat and whisk in the squeezed gelatine.

5. Purée the 250g alphonso mango and fold into the warm egg mixture. Whip the vanilla cream to soft peaks and fold it in gently.

6. Spoon the parfait mixture into moulds or a lined tin and freeze for at least 4 hours until set.

7. Halve the passion fruit and scoop out the pulp. Warm it with the 4 tbsp caster sugar and a splash of water for 3 minutes until syrupy, then cool.

8. Peel and dice the large ripe mango. Unmould the parfait, spoon over the passion fruit glaze, add the diced mango and a scoop of sorbet, and garnish with apple blossom or micro red amaranth if using (optional).