Black sapote parfait with mango & lime

• 500 g very ripe black sapotes*
• 1 quantity Basic Vanilla Parfait, unfrozen

Peel sapotes, then cut in half and press through a fine sieve to make about 250 g sapote purée. Fold purée into Basic Vanilla Parfait and freeze in a loaf tin lined with plastic film.

To make candied lime peel, peel the zest from the lime, avoiding the white pith, and slice as thinly as possible. Blanch in boiling water a few times until it doesn’t tas