| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Eastwest |
10 |
Servings |
INGREDIENTS
| 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 |
T |
Pure vanilla extract |
|
|
=== PINEAPPLE SALSA === |
| 2 |
c |
Peeled, cored diced |
|
|
pineapple |
|
|
Juice of 1 orange |
| 1/2 |
t |
Freshly-ground white pepper |
INSTRUCTIONS
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.
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