Mango Parfait on Raspberry Puree

Drain mango slices well. Set aside some for garnish. Grind remaining mango slices. Boil sugar and 75 ml water. Stir egg and egg yolk and add the hot sugar syrup with a whisk. Beat until thick and creamy. Whip the cream until stiff. Fold the mango puree and whipped cream into the egg mixture. Rinse 1 ramekin per person with cold water and pour in the mango mixture. Freeze for approx. 1 hour. Defrost the raspberries, pass through a sieve and pour a mirror of each unit onto a flat plate. Fill the crème fraîche into a freezer bag and cut a small corner into small pieces. Spiral fudge a thin strip on top of the puree and pull outward in a star shape with a toothpick. Turn out the mango parfait and place on the raspberry puree. Decorate with the mango slices and a few mint leaves. Preparation time 25 min (without waiting time).

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