Lemongrass Parfait

Name: Lemongrass Parfait
Yield: 9 cups (2 L 160 ml)
Ingredients: 1 pound (455 g) fresh lemongrass; 1½ cups (360 ml) whole milk; 8 egg yolks (⅔ cup/160 ml); 1 whole egg; 6 ounces (170 g) granulated sugar; 1½ cups (360 ml) heavy cream

Preparation info

9 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

1 pound (455 g) fresh lemongrass
1½ cups (360

Dessert
Gluten-free
Vegetarian

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