Mango Yoghurt Parfait with Grilled Pineapple

Serves 4

Cooking Time Prep time 30 mins, cook time 60 mins.

1Mango, coarsely chopped

100 gm.Greek-style Yoghurt

85 gm.Cream, lightly whisked

80 gm.Mascarpone

80 gm.Caster Sugar

3Egg Yolks

½Pineapple, sliced

3 tbsp.Mint, finely sliced

50gmSugar

2Lime, Zests and juice of

Process mango in a food processor until smooth

Pass through a fine sieve into a bowl to yield about 200gm.

Add the yoghurt, whisk to combine and refrigerate until required.

Whisk cream and mascarpone in a bowl to soft peaks and refrigerate until required.

Stir caster sugar and 60ml water in a small saucepan over medium-high heat until sugar dissolves.

Bring to the boil and cook until mixture reaches 118oC on a sugar thermometer (6-8 minutes).

Meanwhile, whisk yolks in an electric mixer on low speed.

Gradually add sugar syrup and whisk until cooled to room temperature (4-5 minutes).

Fold in mango mixture, and then fold in cream mixture and spoon into loaf tin lined with plastic wrap.

Freeze until firm (3-4 hours).

Remove 10 minutes before serving.

For the Pineapple:

Heat a griddle pan, to high heat.

Dust pineapple with sugar and grill, turning occasionally, until all sides are caramelised (1-2 minutes per side), then set aside to cool slightly.

Toss with mint leaves and lime zests and drizzle with a squeeze of lime.