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Lemongrass Parfait
Preparation info
9 cups
- Difficulty
Easy
Appears in
By Bo Friberg
Published 2003
Ingredients
1 pound 455 g 1½ cups 360
Method
- Cut off the narrow leafy tops as well as the root end of each stalk of lemongrass. Remove any dry, tough, or brown outer leaves. Split the stalks lengthwise and slice thinly (see Note).
- Add the lemongrass to the milk and heat to the scalding point. Remove from the heat and pour into a bowl. Refrigerate for at least 12 hou
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Components
- Lemongrass Parfait
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