Citrus Mango Parfait - Crème Fraîche for Breakfast - Day 22 of 30 #CremeFast

Citrus Mango Parfait

Ingredients:
Frozen Syrup:   

• 1 vanilla bean   
• 2 cups water   
• 2 cups sugar   
• 1 large lemon, zested and juiced   
• 2 large limes, zested and juiced 

Topping:   

• 1 cup creme fraiche   
• 2 teaspoons sugar   
• 1 large mango, peeled, seeded and cut into 1/2-inch pieces to yield about 1 1/2 cups fruit   
• 1/2 pineapple, peeled cored and cut into 1/2-inch pieces to yield about 3 cups fruit 

Instructions:   
For the frozen syrup: 

• Using a paring knife, split the vanilla bean in half and scrape out the seeds. 
• Place the seeds and the empty pod in a medium saucepan. Add the water and whisk until the vanilla seeds have separated. Add the sugar, lemon juice, lemon zest, lime juice, and lime zest. 
• Bring the mixture to a boil over medium heat, stirring occasionally until the sugar has dissolved. Simmer for 5 minutes, remove the pan from the heat, and cool completely, about 20 minutes. Remove the vanilla pod and discard. 
• Pour into an 8-by-8-inch glass baking dish and freeze for at least 10 hours or preferably overnight until frozen (mixture will still be slightly soft).   

For the topping: 

• In a small bowl, mix together the creme fraiche and sugar. Set aside.   

​To serve: 

• Divide the mango between 4 dessert glasses. Using a spoon or an ice cream scoop, spoon a layer of the frozen syrup on top. 
• Divide the pineapple and place on top. Spoon another layer of frozen syrup on top. Drizzle the top of the parfaits with the topping and serve immediately.