Ice tart of vanilla, mango and chocolate
vanilla ice tart with mango and chocolate
For 1 servings
Debic products used
Debic Parfait 1L
- Home made end result
- No ice machine needed
- Convenient and time-saving 4-step preparation
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.
Place the ice cream cake on the plate and finish with the mango anglaise, mango cubes and Atsina Cress.