Mango Yogurt Parfait
Peel mango, cut flesh from the core and chop coarsely. Simmer mango, covered, with 3 tablespoons lime juice, 4 tablespoons water, 25 grams (approximately 1 ounce) sugar and honey for 5 minutes. Purée and let cool. Line a terrine or loaf pan (one liter in volume, approximately 17 ounces) with plastic wrap.
Soak gelatin in cold water. Whip cream with 1 teaspoon sugar until stiff and chill. Makes 200 grams (approximately 7 ounces) of sugar with boiling water until sugar dissolves. Beat egg yolks until foamy and add the hot sugar syrup in a thin strand while continuing to beat for 6 to 8 minutes. Allow mixture to cool. Stir in yogurt and vanilla bean seeds. Stir 2 tablespoons lime juice into rum. Stir gelatin into lime rum mixture. Fold into cream. Spread half the cream into the bottom of the mold. Cover with mango purée. Spread remaining cream mixture over mango purée. Freeze at least 5 hours.
Serve with puréed raspberries and sliced mango.