Ice tart of vanilla, mango and chocolate

Vanilla parfait

• 700 ml Debic Parfait
• 100 ml Debic Cream 35% with sugar
• 1 vanilla pod

Mango parfait

• 350 ml Debic Parfait
• 200 gr. mango purée

Mango anglaise

• 200 ml Debic Crème Anglaise
• 50 gr. mango purée

Garnish

• 30 dobla chocolate decorations
• 1 mango
• 1 tray of atsina cress

Method

1. Heat the whipping cream with the pulp from the vanilla pod and leave to infuse for 10′ on the side of the stove.
2. Leave to cool.
3. For the vanilla parfait, whip the parfait in a planet mixer until light and airy and add the vanilla infusion.
4. Store in a piping bag with a flat nozzle.

Mango parfait

1. Whip the parfait until light and airy and add the mango purée.
2. Store in a piping bag with a flat nozzle.
3. Place the thin pieces of chocolate on a plate and pipe wavy stripes of the vanilla and mango parfait on top.
4. Stack the layers on top of each other and put in the freezer.

Mango anglaise

1. Bring the crème anglaise and mango purée to the boil and reduce to the desired thickness.
2. Cool and store in a siphon.
3. Cut the mango into equal cubes.
4. Place the ice cream cake on the plate and finish with the mango anglaise, mango cubes and Atsina Cress.
   

Source: https://www.debic.com