Lemon Grass Parfait with Warm Pineapple Salsa

  5.0 – 1 reviews  • Fruit Dessert Recipes
Level: Easy
Total: 15 hr
Prep: 15 hr
Yield: 10 servings
Level: Easy
Total: 15 hr
Prep: 15 hr
Yield: 10 servings

Ingredients

  1. 6 stalks lemon grass, chopped, white part only
  2. 4 vanilla beans
  3. 3 cups heavy cream
  4. 12 egg yolks
  5. 6 eggs
  6. 13 ounces 10x (powdered sugar)
  7. 3 tablespoons pure vanilla extract
  8. 2 cups pineapple, peeled, cored and diced
  9. Juice of 1 orange
  10. 1/2 teaspoon ground white pepper

Instructions

  1. In a non-aluminum pan, bring cream to a boil with the 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 the lemon grass and vanilla beans out and lift to whip cream stage. Bring yolks, eggs, and sugar to ribbon stage, whisking constantly over a bain marie. (110 degrees). Using a mixer, whip at high speed for 10 minutes until the mix is pale in color and light. Fold in the lifted cream. Place in molds and freeze at least 4 hours, preferably overnight.
  2. PINEAPPLE SALSA: In a non-stick pan, heat all together and serve warm with the frozen parfait.

Nutrition Facts

Serving Size 1 of 10 servings
Calories 531
Total Fat 33 g
Saturated Fat 19 g
Carbohydrates 49 g
Dietary Fiber 1 g
Sugar 43 g
Protein 8 g
Cholesterol 369 mg
Sodium 74 mg
Serving Size 1 of 10 servings
Calories 531
Total Fat 33 g
Saturated Fat 19 g
Carbohydrates 49 g
Dietary Fiber 1 g
Sugar 43 g
Protein 8 g
Cholesterol 369 mg
Sodium 74 mg

Reviews

Angela Lozano
I used to hate the idea of east meets west but now I think it’s brilliant.

brilliant recipe ming.

cheers

MacKenzie,

 

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