Mango And Passionfruit Parfait With Chili Glass

Line the bottom of a 12 x 3-inch loaf pan with parchment paper, extending the paper 2 inches over long sides.
For the passionfruit ice, combine the sugar and 1/3 cup water in a small saucepan on low heat. Stir until the sugar is dissolved. Increase the heat to medium; simmer, uncovered, for 1 min. Stir in the passionfruit pulp and lime juice. Pour into the prepared pan. Cover and freeze for 3 hours or until frozen.
For the passionfruit parfait, blend or process mango until smooth.
Beat the egg yolks, sugar and vanilla extract in a medium bowl with an electric mixer for about 5 mins or until thick and pale. Fold in the creme fraiche and mango puree. Pour mixture over frozen passionfruit ice. Cover and freeze overnight or until firm.
For the chili glass, line a baking pan with parchment paper. Combine sugar and 1/2 cup water in a small saucepan on low heat. Stir without boiling, until the sugar is dissolved. Brush down the sides of the saucepan with a pastry brush dipped in water. Increase the heat to medium; boil, without stirring, until a golden caramel color. Add red pepper flakes to caramel. Pour onto the prepared pan. Tilt the tray a little so caramel forms a thin sheet. Let stand for about 10 mins or until set. Break into pieces.
Turn the parfait onto a serving platter; cut into thick slices. Serve with chili glass.