Parfait pintxo Flavours of Thailand

Name: Parfait pintxo Flavours of Thailand
Ingredients: Ginger; 50 ml Ginger juice; 200 g Mango puree; Lime cress; Mango; 1 l Debic Parfait; 3 Lime leaves

Creamy parfait with mango, ginger and kaffir lime leaf, shaped into a pintxo and finished with glaze, mango, ginger and fresh lime cress.Airy parfait with tropical mango, aromatic kaffir lime leaf and a fresh touch of ginger. Served as a pintxo and decorated with mango, ginger and lime cress.

Ingredients

Ginger

50mlGinger juice

200gMango puree

Lime cress

Mango

1lDebic Parfait

3Lime leaves

Preparation

Lay 3 layers of plastic shrink wrap tightly on your work surface and smooth out.
Whip the parfait in the stand mixer at medium speed until it reaches the consistency of whipped cream.
Heat the mango puree together with the crushed lime leaves and ginger juice.
Cool down and add to the whipped mixture, folding it in.
Make a strip of parfait on the foil, roll it up tightly and place in the freezer.
Let it freeze well first.
To get equal slices, use a ruler and a marker to make a mark every 2 cm and make an incision exactly in the middle of the marks with the tip of a sharp knife.
Insert a lollipop stick there and freeze the parfait further.
Make sure no plastic wrap is pressed into the ice.
Then cut into equal slices and very carefully remove the plastic wrap.
Decorate with glaze (of your choice, see base recipe), lime cress, mango and ginger.