Rum parfait with mango sauce

Ingredients for 4 servings:

• 2 egg yolks
• 50 g sugar
• 1 pinch of ground cinnamon
• 200 g sweet cream
• 4 tbsp white rum
• 2 egg whites
• 2 tbsp sugar
• 1 mango(s), ripe
• powdered sugar
• 2 tbsp white rum
• ½ lemon(s) (juice)

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

(can be prepared)

Place four 1/8-liter serving ramekins in the freezer. Mix the egg yolks, sugar, and cinnamon with a hand mixer until the sugar crystals have completely dissolved and the mixture is creamy and whitish. Whisk the cream until stiff peaks form and stir into the egg yolk mixture along with the rum. Whisk the egg whites until stiff peaks form. Gradually add the sugar. Continue beating until the egg whites are glossy. Carefully fold the mixture into the mixture. Immediately pour into the chilled ramekins. Cover and freeze for 4-5 hours. Peel the mango and cut into wedges. Roughly dice the remaining flesh and puree it in a blender with the powdered sugar, rum, and lime juice. Then pass the mixture through a sieve. Refrigerate the mango wedges and puree until ready to use. Before serving, briefly dip the ramekins in hot water, then turn out the parfaits. Garnish with the mango wedges and pour the sauce over the mango. Perfect for entertaining guests. I personally left it in the freezer overnight. Our guests loved it. Unfortunately, I can’t remember the exact preparation time; maybe 30 minutes.