6 egg yolks
3/4 cup sugar
1/4 cup water
2 tablespoons grated fresh ginger
1 1/2 cups heavy cream, whipped to a meringue
2 cans of whipped cream mixed with the whey
6 mango slices
Molho de chocolate: (Chocolate Sauce)
1/2 cup water
175g unsalted chocolate chips, chopped
1 tablespoon rum or Cachaça
6 egg yolks
3/4 cup sugar
1/4 cup water
2 tablespoons grated fresh ginger
1 1/2 cups heavy cream, whipped to a meringue
2 cans of whipped cream mixed with the whey
6 mango slices
Molho de chocolate: (Chocolate Sauce)
1/2 cup water
175g unsalted chocolate chips, chopped
1 tablespoon rum or Cachaça
Baste the egg yolks until they thicken and become pale yellow
Heat the sugar, water, and ginger over medium heat
Just stir until the sugar dissolves, then let it boil for a moment to remove any impurities
Remove from heat and let cool slightly
Gradually pour the warm mixture into the egg yolks, whisking continuously until they come together
Mix in the whipped cream without the sugar
Pour into an 8-inch English-style loaf pan or a round cake pan lined with parchment paper
Cover with plastic wrap and refrigerate for at least one day
When serving, unmold and arrange mango slices around the parfait
Cover with the chocolate sauce made by heating the water, then whisking in the melted chocolate and rum or Cachaça
