served on exquisite Mango Puree

Ingredients

• 4 egg yolks
• 125g sugar
• 1/8 l milk
• 3/8 l cream
• 1 stick of vanilla
• 8 g gelatine
• 1/4 l double mocca or instant coffee
• if available, mocca liqueur (to intensify the taste)
• 20ml cognac/brandy
• 1 pinch of salt
• for the puree of the mango:
• 1 large ripened mango
• a little Grand Marnier
• a little whipped cream

Preparation

Produce the cafè-mousse :

1. Whip the yolk, vanilla and sugar in a „Bain Marie“.
2. As soon as the vanilla is fully mixed through, pour hot milk onto the mixture.
3. Bring it to the boil.
4. Slowly add the hot mocca, followed by the mocca liqueur.
5. Whisk it all carefully before adding the soaked gelatine.
6. Whisk it again and let it cool.
7. Slowly mix in the whipped cream.
8. Pour the mixture into a dish keep it cold.

The mango puree:

1. Whip the puree of the ripened mangos with a little lemon juice.
2. Add as much sugar as you like. and 1 tablespoon of Cointreau.
3. Use some whipped cream, if required.

Serving suggestion

• Cover the dish with the puree of the mango.
• Cut out the parfaits with a hot tablespoon.
• An option is to garnish the parfaits with a little piece of mango, fresh berries or fresh kiwi.
• The classic garnish is simply leaves of lemon balm.