Rhubarb Parfait with Mango Sauce

Rating: 3.40 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)




Parfait: soften rhubarb with vanilla bean and sugar (1), cool.

Beat egg yolks and powdered sugar with mixer until creamy and pale yellow, mix with rhubarb. Whip cream until stiff, two-thirds, folding it exactly into the mixture.

Mix crushed meringue shells with remaining cream.

Line pie dish (quiche dish) with plastic wrap, pour in half of rhubarb-egg mixture. Spread meringue-cream mixture evenly on top at the beginning, then add remaining rhubarb-egg mixture and spread smoothly. Cover with plastic wrap and freeze for at least five hours.

Sauce: Bring mango with sugar (2), juice of one lemon and white wine briefly to a boil, mash, pass through a sieve and cool.

Cut the parfait into one cm thick slices and serve with the sauce.

Related Recipes: