Fruity and creamy, this homemade mango parfait is a delicious frozen dessert! It's served with a refreshing lime and ginger jelly and makes an ideal dinner party dessert!
I've been making recipes inspired by Masterchef
It's a little sad to think that this is my last Masterchef post of the series. I've enjoyed watching each episode, making notes and thinking about what I could make. At the same time, the last few weeks have been very hectic. I've been away at weekends and very busy at work so I haven't always had as much time as I'd have liked.
I've learnt so much about cooking!
Even so, I've managed to make something every week including lots of things that I had never made before, such as the Frangipane tart and the dumplings. As a result, I feel I have learnt a lot and developed my cooking. And I have to say, I've done it all in the much less stressful environment of my own home rather than in the Masterchef studio. I'd still like to take part in Masterchef. There's just one problem. As you'll see from the picture below, my presentation skills are still not quite up to scratch!
My Most Popular Inspired by Masterchef recipes
Regarding statistics, by far and away the most popular dish of the series has been Ottolenghi's Chilli and Black Pepper Tofu. Not only has it has the most views of all my Masterchef dishes, it has been the most popular post of the last 7 days. And the last 30 days. And even the last quarter! It was only narrowly beaten into third place over the last year by creamy chorizo pasta and slow cooker chicken tagine. I suspect it may soon overtake these two dishes and become the most popular dish of all time.
What to Make from the show?
When deciding what to make this week I was very tempted by Tim's trio of burgers. Not however, tempted to make them his way as I didn't fancy raw beef. I just considered making all my favourite burgers as minis. But, I ate so much meat last weekend that the burgers will just have to wait.
Just what is a parfait?
When I decided on Sara's parfait I have to admit that I wasn't quite sure what distinguished a parfait from a mousse, a fool, a panna cotta or any other creamy looking dessert often made in a ramekin. The main reason I chose to make the mango parfait is that mango is my favourite fruit, and so it had to be good.
What's the difference between and American parfait and a French parfait?
Anyway, with a bit of research I discovered that a French style parfait is a frozen creamy dessert, but there is also an American style parfait, which is served in a glass with cream and fruit, possibly more like what I would think of as a fool.
Then as I was doing my research into how to make a French style parfait, I actually came across Sara's recipe on the BBC Food website. For all I know, all the other dishes I've made are there as well, I just haven't checked yet, and I don't think I want to. It was more fun to develop them myself.
How I adapted the mango parfait recipe
Anyway, due to lack of time, I did follow Sara's recipe for the parfait. I just reduced the quantities by a third, so it would serve 4 instead of 6. In the end though, there was only enough for 3 servings. Instead of making a passion fruit glaze, I decided a lime and ginger glaze would complement the mango well. And give it a sight Caribbean flavour!
Although I kept taking the ginger jelly out of the fridge to stir, I obviously didn't do it quite often enough. As you can see, it turned out more like a jelly than a glaze. At one point it was perfect as a glaze, thick and smooth, the next time I looked at it, it was set. I would advise making it an hour before serving if you want it as a glaze. If you're happy for it to be a jelly, you can make it whenever's convenient, which for me, was straight after making the parfait.
Don't be put off by my poor photography!
Now, as I've said, this dish would not win the Masterchef final for me in terms of presentation. The cling film must have had quite a few creases in it and the jelly looks like it's been played with! it I hope it won't put you off.
What did we think of the mango parfait and lime jelly?
Personally, I thought the star was the lime jelly. I loved it, and thought it went really well with the parfait. My husband preferred the parfait and wasn't quite so keen on the jelly. We'll just argue between ourselves about who has the better palate!
Mango Parfait with Lime Ginger Jelly
Mango Parfait Ingredients
- 160 g mango
- 46 g sugar
- 120 ml cream
- 2 egg yolks
Lime Ginger Jelly Ingredients
- 1 lime juiced
- 2 teaspoon sugar
- ½ teaspoon ginger grated
- 1 g gelatine leaf
Instructions for the Mango Parfait
- Puree the mango in a blender.
- Put the sugar and egg yolks in a bowl. Mix together with a fork then put over a pan of simmering water and use a whisk to beat until pale, fluffy and tripled in volume. Remove from the heat.
- Fold the mango puree into the egg and sugar mixture.
- Whisk the cream until it thickens but doesn't go too stiff. Mix the cream into the mango mixture.
- Line 3 ramekins with cling film. Pour the mixture into the ramekins. Put in the freezer for 2 hours.
- When ready to serve, turn the ramekins upside down and pull gently on the cling film to release the parfait.
How to make the Lime Ginger Jelly
- Soak the gelatine leaf in cold water for up to 5 minutes or until soft.
- Put the lime juice and sugar in a bowl. Heat in the microwave till the sugar dissolves and the juice is hot.
- Add the soft gelatine leaf to the lime juice. Stir in so it dissolves and add the grated ginger.
- Put in the fridge till ready to serve. Keep taking it out and stirring, especially if you want it to be more like a glaze than a jelly. Serve on the side as a jelly, or on the top as a glaze, but only if it hasn't set as much as in the picture below.
More Frozen Desserts
I love making frozen desserts. I even bought an ice cream maker after making this mango parfait and I use it all the time in summer. It's so easy to use and I can create whatever flavours I feel like. Why not check out some of these recipes?