Home Recipes Ice tart of vanilla, mango and chocolate

Ice tart of vanilla, mango and chocolate

vanilla ice tart with mango and chocolate

Dessert Ice Mango
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Ingredients

For 1 servings

Vanilla parfait

700 ml Debic Parfait

100 ml Debic Cream 35% with sugar

1 x vanilla pod

Mango parfait

350 ml Debic Parfait

200 g mango purée

Mango anglaise

200 ml Debic Crème Anglaise

50 g mango purée

Garnish

30 x dobla chocolate decorations

1 x mango

1 x tray of atsina cress

Debic products used

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Debic Parfait 1L

  • Home made end result
  • No ice machine needed
  • Convenient and time-saving 4-step preparation
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Debic Cream with Sugar 1L

  • Firm structure
  • Nice white colour
  • Airy with a full cream taste
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Debic Crème Anglaise 2L

  • Traditional vanilla taste and colour
  • Refined touch of caramel taste
  • Ideal fluidness and excellent coating ability
  • For warm and cold applications
  • Can be used in siphon for espumas

Preparation

Group 1

Heat the whipping cream with the pulp from the vanilla pod and leave to infuse for 10 minutes on the side of the stove. Leave to cool. For the vanilla parfait, whip the parfait in a planet mixer until light and airy and add the vanilla infusion. Store in a piping bag with a flat nozzle.

For the mango parfait, whip the parfait until light and airy and add the mango purée. Store in a piping bag with a flat nozzle.

Place the thin pieces of chocolate on a plate and pipe wavy stripes of the vanilla and mango parfait on top. Stack the layers on top of each other and put in the freezer.

For the mango anglaise, bring the crème anglaise and mango purée to the boil and reduce to the desired thickness. Cool and store in a siphon.

Cut the mango into equal cubes.

Finishing touch

Place the ice cream cake on the plate and finish with the mango anglaise, mango cubes and Atsina Cress.

Recipe tags Dessert Ice Mango Dinner Evening Tiramisu CakeGold
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