At Tregenna Castle, our chef works hard to create a menu that is a treat to your tastebuds. So that you can enjoy a little taste of Tregenna in the comfort of your own home, we’re sharing one of our chef’s favourite recipes: mango parfait with coconut sorbet.
6 egg yolks
375ml of double cream
100g of caster sugar
250ml of mango purée
425ml of sugar syrup
400ml of coconut milk
1) For the parfait, whip the cream until soft peaks form and return to the fridge. Using a whisk attachment, beat the egg yolks on a high speed with one tablespoon of warm water until they double in size.
2) Next, heat the sugar to 121˚C and slowly pour down the edge of the mixing bowl to combine with the yolks while mixing. Once the sugar and yolk mix has cooled, add the mango purée until combined. Fold in the cream, place in the moulds, and place in the freezer for a minimum of four hours, or until the mixture has set.
3) While the parfaits are setting, whisk the sugar syrup and coconut milk together, strain, and churn in an ice cream maker until you reach the desired consistency. Place in the freezer to set.
4) Serve up each parfait with a quenelle of the coconut sorbet. You can also serve with a small dice of tropical seasonal fruit, extra mango purée, and some toasted coconut to really top the dish off.