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Serves 6-8
• 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.
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
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