Mango Jelly and Milk Bavarois Parfait Recipe Video
A nice dessert for everyone to enjoy!
Ingredients
| Egg yolks | 2 | |
| Mixed fruits | 1⁄4 Cup (4 tbs) | |
| Heavy cream | 150 Milliliter | |
| Water | 2 Tablespoon | |
| Gelatin | 5 Gram | |
| Milk | 150 Milliliter | |
| Sugar | 50 Gram | |
| Grand marnier | 1 Teaspoon | |
| Mango flesh for puree | 200 Gram (You need one mango) | |
| Mango juice | 150 Milliliter | |
| Other fruits | (For decoration) |
Directions
Directions:
Milk Bavarois
Add water into the Gelatin and leave it for a while.
Put heavy in cream in a bowl over ice water, and leave it for at least 5 min. Whip until just light and foamy. Check my video for the texture.
In a saucepan, put the milk and the vanilla bean seeds. If vanilla essence, add a few drops in the end after turning the heat off.
In a bowl, add egg yolks, and gradually add sugar while whisking. Whisk until the bright yellow turns lighter color.
Add 4 into 3 and put it all back into a saucepan.
Cook 5 at low heat and when you start noticing heat coming off the milk, add the gelatin, mix for 1 minute, and turn off the heat. Do not boil the milk!
Filter 6 into a bowl and chill the mixture over ice water until it becomes body temperature.
Add liquor into 7.
In 7, gradually add the whipped cream; mix gently.
10. Pour 9 into cups/glass or dishes of your choice; Refrigerate for at least 30 min to 1 hr till set.
Mango Jelly
Add water into the Gelatin and leave it for a while.
Peel the skin off the mango, cut both sides of the seed off, cut into thin slices for decoration (store in the fridge till later); scoop off flesh of mango on the seed and put into a bowl.
Make sure to have at least 200g of mango flesh and puree using food processor.
In 3 (food processor container), add mango juice and put it all back into a saucepan.
In 4, add sugar, mix well; cook at low heat and once you start noticing some heat, add the gelatin into it; mix well and turn off the heat.
Cool down 5 over ice water until no longer warm.
Pour 6 over the milk bavarois and chill in the fridge for at least 1 hr.
Put decoration on the surface as you like and it is done!　ENJOY!
Milk Bavarois
Add water into the Gelatin and leave it for a while.
Put heavy in cream in a bowl over ice water, and leave it for at least 5 min. Whip until just light and foamy. Check my video for the texture.
In a saucepan, put the milk and the vanilla bean seeds. If vanilla essence, add a few drops in the end after turning the heat off.
In a bowl, add egg yolks, and gradually add sugar while whisking. Whisk until the bright yellow turns lighter color.
Add 4 into 3 and put it all back into a saucepan.
Cook 5 at low heat and when you start noticing heat coming off the milk, add the gelatin, mix for 1 minute, and turn off the heat. Do not boil the milk!
Filter 6 into a bowl and chill the mixture over ice water until it becomes body temperature.
Add liquor into 7.
In 7, gradually add the whipped cream; mix gently.
10. Pour 9 into cups/glass or dishes of your choice; Refrigerate for at least 30 min to 1 hr till set.
Mango Jelly
Add water into the Gelatin and leave it for a while.
Peel the skin off the mango, cut both sides of the seed off, cut into thin slices for decoration (store in the fridge till later); scoop off flesh of mango on the seed and put into a bowl.
Make sure to have at least 200g of mango flesh and puree using food processor.
In 3 (food processor container), add mango juice and put it all back into a saucepan.
In 4, add sugar, mix well; cook at low heat and once you start noticing some heat, add the gelatin into it; mix well and turn off the heat.
Cool down 5 over ice water until no longer warm.
Pour 6 over the milk bavarois and chill in the fridge for at least 1 hr.
Put decoration on the surface as you like and it is done!　ENJOY!
Chef
