Lemon Grass Parfait With Warm Pineapple Salsa
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
42
Spice
53
Sweetness
43
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 cups
Heavy Cream12
Egg Yolks6
Eggs370 g
Powdered Sugar (10x)3 tbsps
Pure Vanilla Extract1 tsp
Ground White PepperDirections:
1
In a non-aluminum pan, bring cream to a boil with the lemon grass and scraped vanilla beans
2
Simmer on very low heat for 20 minutes
3
Mix will reduce about 20 per cent
4
Pull off heat and store overnight
5
The next day, strain the lemon grass and vanilla beans out and lift to whip cream stage
6
Bring yolks, eggs, and sugar to ribbon stage, whisking constantly over a bain marie
7
(110 degrees)
8
Using a mixer, whip at high speed for 10 minutes until the mix is pale in color and light
9
Fold in the lifted cream
10
Place in molds and freeze at least 4 hours, preferably overnight
11
PINEAPPLE SALSA: In a non-stick pan, heat all together and serve warm with the frozen parfait