Food Network: Lemon Grass Parfait with Warm Pineapple Salsa

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Lemon Grass Parfait with Warm Pineapple Salsa
Recipe Courtesy of Ming Tsai

Ingredients
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

Directions
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.

Ingredients
PINEAPPLE SALSA

2 cups pineapple, peeled, cored and diced
Juice of 1 orange
1/2 teaspoon ground white pepper

Directions
In a non-stick pan, heat all together and serve warm
with the frozen parfait.