Ingredients
- 3 tablespoon quick-cooking tapioca
- 2 cup whole or 2% milk
- 2 cup large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 2 ounce white chocolate, finely chopped
- 1 ounce medium-size ripe mango, peeled and cut off the pit
- 1 teaspoon fresh lime juice
- 8 teaspoon thin slices crystallized ginger for garnish
Preparation
Baking Directions:
In a medium-size, heavy saucepan, whisk the tapioca, milk, eggs, sugar, and salt.
Let stand until the tapioca begins to swell, about 5 minutes.
Bring the tapioca to a boil over medium-high heat, whisking constantly.
Reduce the heat to medium low and cook, whisking constantly, until slightly thickened, about 1 minute.
Remove from the heat and stir in the vanilla and chocolate until the chocolate is melted and incorporated.
Set the saucepan in a bowl of ice water and stir often until cool and thick, 5 to 10 minutes.
Combine the mango and lime juice in a small bowl.
Spoon half of the diced mango into 4 parfait glasses and top with half of the cooled tapioca.
Repeat with the remaining mango and tapioca.
Garnish each parfait with 2 slices of crystallized ginger and serve.
