Method 
Step 1: For the mango ring, heat the caster sugar and ¼ cup water in a small saucepan over low heat, stirring, until the sugar has dissolved. Bring to the boil, then add the glucose and stir to combine. Remove from the heat. Soak gelatine leaves in cold water for 4-5 minutes until softened. Drain and squeeze out any excess water. Add 2 tablespoons of boiling water to the gelatine and stir until dissolved. Add the gelatine mixture and flesh of 1 ½ mangoes to a blender or food processor and puree until smooth. Pass through a fine sieve into a small, deep baking tray lined with cling film and place in the fridge to set.
Step 2: For the parfait, beat egg yolks and sugar in an electric mixer on medium- high speed for about 5 minutes until thick and pale. Meanwhile, place cream and vanilla bean paste in a saucepan over medium heat. Heat until just below boiling point. Gradually beat the cream into the egg yolk mixture, then strain through a fine sieve into a clean, heat-proof bowl, set over a saucepan of simmering water. Whisk continuously, for about 20-25 minutes until thick ribbons fall from the whisk. Pour into a deep, lined baking tray. Freeze until scoop-able.
Step 3: For the tuile biscuits, preheat oven to 180°C. Blend macadamia nuts until finely ground, then add the sugar and flour. With the motor running, add egg whites and process until well combined. Spoon about 1 tablespoon of the mixture onto a silicone mat and spread very thinly and evenly with a palette knife into a circle. Repeat with remaining mixture, leaving space in-between each biscuit. Transfer silicone mat to a baking tray and bake in the oven for 8-10 minutes or until golden. Working quickly, remove tuiles from the oven and drape over an up-turned bowl and mould into desired shape. Set aside to cool.
Step 4: To serve, use a pastry cutter to cut 6 x 8cm circle from the jelly, then cut a 2cm circle out of the centre of each one. Fill the centre with a scoop of parfait and garnish plates with some fresh mango slices from the remaining mango and serve with a tuile.
Serves 6
