Citrus Parfait With Pineapple And Mango
Serves: 6
Clarabelle Lynch
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
52
Sourness
45
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
Water2 tsps
Sugar1 large
Lemon (zested and juiced)2 large
Lime (zested and juiced)1 cup
Creme FraicheDirections:
1
To serve: Divide the mango between 4 dessert glasses
2
For the frozen syrup: Using a paring knife, split the vanilla bean in half and scrape out the seeds
3
Place the seeds and the empty pod in a medium saucepan
4
Add the water and whisk until the vanilla seeds have separated
5
Add the sugar, lemon juice, lemon zest, lime juice, and lime zest
6
Bring the mixture to a boil over medium heat, stirring occasionally until the sugar has dissolved
7
Simmer for 5 minutes, remove the pan from the heat, and cool completely, about 20 minutes
8
Remove the vanilla pod and discard
9
Pour into an 8-by-8-inch glass baking dish and freeze for at least 10 hours or preferably overnight until frozen (mixture will still be slightly soft)
10
For the topping: In a small bowl, mix together the creme fraiche and sugar
11
Set aside
12
Using a spoon or an ice cream scoop, spoon a layer of the frozen syrup on top
13
Divide the pineapple and place on top
14
Spoon another layer of frozen syrup on top
15
Drizzle the top of the parfaits with the topping and serve immediately