Posted by Cissy 05-18-99 6:35 PM
Lemon Grass Parfait
6 stalks lemon grass, chopped, white part only
4 vanilla beans
3 cups heavy cream
12 egg yolks
6 eggs
13 ounces 10x (powdered sugar)
3 tablespoons pure vanilla extract
Pineapple salsa - recipe below
In a non-aluminum pan, bring cream to a boil with lemon grass and scraped vanilla beans. Simmer on very low heat for 20 minutes. Mix will reduce about 20 per cent.
Pull off heat and store overnight.
The next day, strain lemon grass and vanilla beans out and whip until soft peaks form.
Place egg yolks, eggs, and sugar in the top of a double boiler and heat, over simmering water, to ribbon stage, whisking constantly.
Remove egg mixture from heat and, using a mixer, whip at high speed for 10 minutes until mix is pale in color and light. Fold in whipped cream mixture.
Place in molds and freeze at least 4 hours, preferably overnight.
Pineapple Salsa:
2 cups pineapple, peeled, cored and diced
Juice of 1 orange
1/2 teaspoon ground white pepper
In a non-stick pan, heat all together and serve warm with frozen parfait.
Yield: 10 servings