Cinnamon Parfait with Mango Sauce

Slowly bring the milk and cinnamon stick to the boil. Set aside, cover and let steep for 30 minutes. Bring the milk to the boil again, set aside and remove the cinnamon stick.

Beat egg yolks and sugar with the whisk of the hand mixer for a good 5 minutes until light and creamy and gradually stir into the hot cinnamon milk in the pot with a whisk. With a silicone or plastic spatula (which ensures that nothing burns), continue to stir over low heat until the cinnamon milk becomes thick and creamy (do not let it boil).

Let the mixture cool completely. When the egg yolk-milk mixture boils, the egg yolks can curdle, so it is best to heat slowly and check the cream all the time. Whip the whipped cream until stiff and fold into the cold cinnamon cream in portions. Line a small loaf pan (capacity 700 ml) with cling film and pour in the cream. Let freeze for at least 4 hours, preferably overnight.

Remove the parfait from the mold for serving, let it thaw slightly and then cut it into finger-thick slices. Dust with cinnamon powder to taste.

Peel and core the mango, finely puree with the juice of a lime and the sugar.