Method:

For the Parfait:                                                                                                                                 Line small rings (ideally made of plastic or metal, they should be freezer stable) with baking parchment and set aside.

Add water and sugar in a pan and heat to 120 C, using a thermometer to check the temperature.
Put the egg yolks and sugar into a bowl and whisk till thick and foamy. Pour in hot sugar, stirring all the time vigorously. Whisk until the mixture has cooled.
Mix together the raspberry purée, lemon juice, liqueur and cream in a bowl. Beat egg whites till light and stiff. Add fruit mixture. Fold the whipped cream into the mix. Lastly, fold in egg whites. Pour mixture into prepared moulds, cover with cling film and freeze until set (ideally overnight).

For the Coulis:                                                                                                                                    Peel and cut mango into small cubes. Boil water and sugar for one minute. Remove from heat and add mango. Let chill. Add fresh raspberries and stir slightly.

For the Decoration: melt chocolate in a bowl, set over a pot with hot water. Pour 2/3 of chocolate onto marble slab, spread out and let cool slightly, till almost set. Move with a stainless steel spatula in a forward motion to make the chocolate curls. Put remaining chocolate into a piping bag and pipe long streaks of chocolate. Let set.

Remove Parfait from moulds and remove paper. Set on a cold plate and decorate with coulis and chocolate garnish