Mango and strawberry parfiat with strawberry coulis | How to make Mango and strawberry parfiat with strawberry coulis

By Afroz Shaikh  |  1st Jun 2016  |  
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  • Mango and strawberry parfiat with strawberry coulis, How to make Mango and strawberry parfiat with strawberry coulis
Mango and strawberry parfiat with strawberry coulisby Afroz Shaikh
  • Prep Time

    30

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

39

0





About Mango and strawberry parfiat with strawberry coulis Recipe

Mangoes in any dish is so good

Mango and strawberry parfiat with strawberry coulis

Ingredients to make Mango and strawberry parfiat with strawberry coulis

  • Ingredients for mango mousse: 300 gms mango pulp
  • 1/4 tsp mango essence
  • 30 gms castor-sugar
  • 50 ml thick cream
  • Ingredients for whipped cream: 250 ml whipping cream
  • 2 tbsp Caster sugar
  • Ingredients for Strawberry coulis: 12-14 chopped strawberries
  • 4 tbsp icing sugar
  • 1 tsp lemon juice
  • For plating: Chopped mangoes and strawberries
  • Crushed digestive biscuits

How to make Mango and strawberry parfiat with strawberry coulis

  1. To make Mango mousse: Puree the mango, mango essence with castor sugar. Sieve the pulp to remove any big pieces and make smooth and refrigerate for 1/2 hour. Whip the cream and fold into the mango puree gently until fully combined.
  2. Keep it aside to chill in fridge.
  3. To make whipped cream:
  4. Put sugar and extremely cold whipping cream into the big bowl. With help of hand held mixer whisk just until the cream reaches stiff peaks. Keep aside in the fridge for later use.
  5. To make strawberry coulis: To make Strawberry coulis, in a pan add chopped strawberries couples of tbsp of water and lemon juice and cook it for 5-6 minutes. Cool and transfer it in a sauce bowl.
  6. Plating: In a nice tall start layering with mango mousse, decorate side with slices of strawberry, then a layer of crushed biscuits and then add couple of dollops of whipped cream. Top it with strawberry coulis and chopped fruits.

My Tip:

Drizzle little syrup from the coulis on top and serve chilled.

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