Tomato-Mango ParfaitAppetizer

Preparation

• Peel the mango and dice it.
• Grate the green skin of the lime and press the juice.
• Beat the whipped cream.
• Dissolve half of the sugar in the gin with lime juice and bring to the boil.
• Add ¾ of the mango cubes, let it simmer for 5 minutes and mix smoothly with the Polpa.
• Whisk the egg yolks with the rest of the sugar in a double boiler and then incorporate it in the tomato preparation with a spatula.
• Then add the mascarpone and the whipped cream and carefully add the remaining mango cubes and the lime zest.
• Pour into a foil-covered cake mould and leave covered in the freezer for at least 5 hours.