Title: Lemon Grass Parfait with Warm Pineapple Salsa
Categories: Eastwest
Yield: 10 servings

6 Lemon grass stalks; white
-part only, chopped
4 Vanilla beans
3 c Heavy cream
12 Egg yolks
6 Eggs
13 oz Powdered sugar; (10x)
3 tb Pure vanilla extract
=== PINEAPPLE SALSA ===
2 c Peeled; cored, diced
-pineapple
Juice of 1 orange
1/2 ts Freshly-ground white pepper

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. For pineapple
salsa: In a non-stick pan, heat all together and serve warm with the frozen
parfait. This recipe yields 10 servings.

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK -
(Show # MT-1A18)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

01-20-1999

Recipe by: Ming Tsai

Converted by MM_Buster v2.0l.