Lemongrass parfait with pineapple salsa

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Begin this parfait recipe the day before - or even better - two days before serving to create a beautiful summer-time sweet. Stone-fruit and berries can be used instead of pineapple.

Lemongrass parfait with pineapple salsa.
Lemongrass parfait with pineapple salsa.


1 vanilla bean, split in half lengthways, seeds removed

750ml single cream

3 tsp vanilla extract

5 lemongrass stalks, white parts only,

thinly sliced

330g caster sugar

270ml water

12 egg yolks

Pineapple salsa

400g pineapple flesh, cut to 1cm dice (1 small pineapple or 1/2 medium)

juice of 2 large oranges

small pinch freshly ground white pepper

1 tsp pink peppercorns, lightly crushed


In a small saucepan, put vanilla seeds into the cream along with vanilla extract and lemongrass. Bring to a simmer over a medium heat, then remove from the heat, transfer to a bowl and when cool, cover with plastic wrap and refrigerate overnight.

The next day, combine the sugar and water in a small saucepan over a low heat. Stir until sugar has dissolved, then increase the heat until syrup registers 105°C on a sugar thermometer.

Meanwhile, Whisk egg yolks on medium speed in a mixer. Pour hot syrup slowly down the inside of the bowl, whisking all the time. Continue to whisk until cool.

Strain solids out of the cream mixture and discard. Whisk the cream to soft peaks. Once the egg yolk mix is cool, fold in cream. Pour into a loaf tin lined with plastic wrap and freeze for at least 6 hours (but preferably overnight).

For salsa, heat a saucepan over high heat and add pineapple. Sear for about 1 minute, or until pieces start to caramelise. Reduce heat to medium, add orange juice and white pepper, and cook for a few minutes, or until the pineapple is tender. Remove from heat and add pink peppercorns.

To serve, dip loaf tin into hot water for a few seconds, place a chopping board on top, and flip over. Cut into thick slices with a hot knife, and place on serving plates. Top with a few spoonfuls of salsa.



• Remember to start the parfait recipe at least a day - preferably two - ahead of serving time.

• The salsa can of course be made using any seasonal fruit. At this time of year, stone fruit and berries are rocking.

• If the parfait doesn't loosen when serving, try rubbing a hot cloth on the base of the loaf tin.

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  • Main Ingredients - Cream/Milk, Pineapple, Eggs
  • Course - Dessert
  • Occasion - Dinner Party

1 comment so far

  • Totally fabulous. I was a bit nervous about the sugar syrup but it was fine - I heated it to 105 degrees and then carefully poured it into the beaten egg yolks, beating all the time - the yolks didn't scramble at all. The texture of this parfait is luscious. The lemongrass flavour is subtle. I didn't use pepper in the pineapple salsa - just simply pineapple and orange juice - next time I'd add a bit of fresh mint right at the end.
    This is a great dinner party dish as you can make it well ahead of time. Follow the recipe and measure everything exactly and it will be a big success. Thanks Neil for the fabulous recipe!

    Date and time
    February 25, 2013, 11:50AM

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