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1
ASSEMBLE THE PARFAITS In a medium stainless steel bowl, whisk the egg yolks and whole eggs with the sugar and passion fruit puree until smooth.
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2
Set the bowl over a medium saucepan of simmering water and whisk the egg mixture over moderate heat until very thick and an instant-read thermometer dipped in the mixture registers 165, about 8 minutes.
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3
Remove the bowl from the saucepan and whisk in the butter.
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4
Scrape the curd into a shallow bowl, press plastic wrap directly on the curd and refrigerate until chilled, about 2 hours.
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5
ASSEMBLE THE PARFAITS In a medium saucepan, combine the coconut milk with the sugar, butter and vanilla bean and seeds and bring to a simmer.
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6
In a small bowl, dissolve the cornstarch in the water; whisk the mixture into the coconut milk and cook over moderate heat, whisking constantly, until thickened, about 5 minutes.
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7
Discard the vanilla bean.
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8
Pour the coconut cream into a shallow bowl, press plastic wrap directly on top of the cream and refrigerate until chilled, about 2 hours.
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9
ASSEMBLE THE PARFAITS In a medium saucepan, combine the sugar, water, lemon slices and vanilla bean and seeds and bring to a boil, stirring until the sugar dissolves.
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10
Add the pineapple and cook over moderate heat until the fruit is translucent, about 15 minutes.
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11
Transfer the pineapple and its cooking liquid to a bowl and refrigerate until chilled, about 2 hours.
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12
ASSEMBLE THE PARFAITS Line a large baking sheet with lightly oiled parchment paper or a silicone liner.
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13
In a medium saucepan, combine the sugar, corn syrup and water and boil until the syrup reaches 300 (hard crack) on a candy thermometer, about 6 minutes.
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14
Stir in the brown sugar, honey, butter, orange zest and a pinch of salt and pepper.
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15
Off the heat, stir in the chopped cashews until coated.
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16
Pour the brittle onto the oiled parchment or silicone liner.
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17
Top with another sheet of oiled parchment or silicone liner and roll out the brittle as thinly as possible.
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18
Let cool completely, then crack into small pieces.
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19
ASSEMBLE THE PARFAITS Spoon 1/2 cup of the coconut cream into the bottoms of 6 tall glasses, followed by 1/2 cup of the passion fruit curd.
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20
Using a slotted spoon, add a scant 1/2 cup of the pineapple to the glasses, followed by a sprinkle of the praline.
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21
Repeat the layering with the remaining cream, curd, pineapple and praline.
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22
Serve.
