Mango Parfait with Orange Anise Jelly

Mango Parfait

• 3 large, ripe, but firm mangoes
• 3 large egg yolks
• 75 g

First, prepare the moulds. Place six 7–8cm round metal cutters on a flat tray and line with cling film. (If you don’t have enough metal cutters, line a small cake tin instead.)

Peel the mangoes and cut the flesh away from the stone in thin, wide slices. From the larger slices, stamp out 6 neat discs using an 8–9cm cutter, then cut out another 6 discs, using a 7–8cm cutter. Lay on a plat