Mango Fool

Ingredients

• 1 large eggs 
• 1.3 teaspoons gelatin powder unflavored (less than 1 envelope)
• 1 cup heavy cream chilled
• 1.5 tablespoons juice of lime fresh
• 30 oz alphonso mango in syrup drained canned
• 0.5 cup sugar 
• 1 cup milk whole

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• sieve
• blender
• hand mixer
• wooden spoon
• kitchen thermometer

Directions

1. Sprinkle gelatin over 3 tablespoons milk in a small bowl and let soften while making custard.
2. Bring remaining milk just to a boil in a small heavy saucepan, then remove from heat.
3. Whisk together egg and 1/4 cup sugar until combined well, then add hot milk in a slow stream, whisking.
4. Pour custard into pan and cook over moderately low heat, stirring constantly with a wooden spoon, until an instant-read thermometer registers 170°F and custard coats back of spoon (do not boil), about 2 minutes. Stir in gelatin mixture and cook over low heat, stirring, until dissolved, about 1 minute (do not boil).
5. Pour custard through a sieve into a bowl and cool, stirring occasionally.
6. Purée mangoes with remaining 1/4 cup sugar and lime juice in a blender until very smooth and force through sieve into custard. Stir until combined well, then chill until cold but not set, about 1 hour.
7. Beat cream with an electric mixer until it just holds stiff peaks, then fold into mango custard gently but thoroughly. Chill, covered, at least 8 hours.
8. Before serving, spoon fool into 6 dishes.
9. •Fool can be chilled up to 1 day.* Alphonso mango slices (preferably Ratna brand) are available at specialty foods shops and Kalustyan's (212-685-3451).