Name: Mango Semifreddo
Prep time: 60 min
Yield: 16
Ingredients: 1 cup sugar; 2 cups whipping cream, whipped to chantilly point; 8 egg yolks; 3 leaves unflavored gelatin powder; 1 cup evaporated milk; 4 cups mango pulp, strained

Preparation

Low

Place the rectangular mold to be used in the freezer to get it very cold. Bring the mixture to the pot and whip it with a wire whisk. Care must be taken to avoid curdling. Once ready, cool it in a water bath. In another mixer, place the heavy cream and whip it to chantilly, then place it in the refrigerator to chill. Soak the 3 sheets of gelatin in water. Once soaked, drain the water and melt them in the microwave. Add the mango pulp to the yolk cream and whip well. Then add the dissolved gelatin in a thin stream while continuing to whip. Finally, mix the whipped chantilly cream with the yolk cream. Combine well with a wire whisk. Pour the semifreddo into the cold mold and cover it with aluminum foil. Place it in the freezer until firm and ready to unmold. Decorate with mango and chantilly cream. For the mango pulp, peel and cut the mango into slices. Place the slices in the food processor and blend. Finally, strain it to avoid imperfections. In the mixer, place the 8 egg yolks with the sugar. Whisk well. Meanwhile, in a pot, heat the evaporated milk. When the milk is hot, add it in a thin stream to the yolk mixture while continuing to whisk. Bring the mixture to the pot and whip it with a wire whisk. Care must be taken to avoid curdling. Once ready, cool it in a water bath. In another mixer, place the heavy cream and whip it to chantilly, then place it in the refrigerator to chill. Soak the 3 sheets of gelatin in water. Once soaked, drain the water and melt them in the microwave. Add the mango pulp to the yolk cream and whip well. Then add the dissolved gelatin in a thin stream while continuing to whip. Finally, mix the whipped chantilly cream with the yolk cream. Combine well and pour the semifreddo into the cold mold and cover it with aluminum foil. Place it in the freezer until firm and ready to unmold. Decorate with mango and chantilly cream.