A sophisticated dessert from Luke Hawkins of The Globe
6 egg yolks
300g white chocolate
3 mangoes, peeled
2g agar agar
150g mint, chopped
To make the parfait, whisk the egg yolks until light and fluffy. Boil the water and sugar together until the sugar has dissolved. Melt 150g white chocolate over a bain marie.
While still whisking gently, add the hot sugar syrup to the egg yolks. Continuing to whisk, add the white chocolate. Whip the cream to a soft peak, then fold it all gently together.
Line a container with greaseproof paper and pour in the parfait mixture. Cover, then leave in the freezer for around 3 hours until set.
Place the flesh of 1 mango in a blender and blitz. Pass through a fine sieve. Measure out 200ml mango juice and add the agar agar. Bring to the boil and simmer until the agar agar has dissolved. Pour onto a tray and set in the fridge for 20 mins. Once set, blitz in a blender until smooth.
Roughly dice the remaining 2 mangoes. Mix through the chopped mint to create a salsa.
Bake the remaining 150g white chocolate in an oven at 150C until golden brown.
Place the parfait on the plates, pipe around the mango gel, add the salsa, then break the baked white chocolate over the top for the crunch.