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1
Melt the butter in a large saucepan and add the seeded vanilla bean.
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2
Add the granulated and the light brown sugar, stirring continuously.
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3
Add the diced pineapple.
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4
Cook the mixture until the pineapple is translucent, about 10 to 20 minutes.
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5
Lemongrass Pastry Cream:
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6
Pour the milk in a large pot on high heat.
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7
Clean and slice the lemongrass and add to the milk and bring to a boil.
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8
Turn off heat.
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9
Let steep for 1 hour.
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10
Add seeded vanilla bean.
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11
Bring to a boil again.
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12
Take out the vanilla bean and strain the mixture through a sieve into a mixing bowl.
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13
Combine sugar, pastry flour and yolks and temper by adding in the hot liquid slowly.
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14
This mixture will form a stiff pastry cream.
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15
Whisk rapidly over low flame for 1 minute.
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16
Put mixture in a blender.
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17
Blend out lumps.
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18
Italian Meringue:
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19
Heat the sugar (123 degrees C) to soft-ball stage.
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20
Whip egg whites until stiff peaks form and then pour in the hot sugar.
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21
Continue whipping the mixture together until stiff peaks form.
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22
Fold the Italian Meringue into the lemongrass pastry cream.
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23
Pipe the mixture into round flexible molds.
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24
Freeze the molds overnight.
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25
Take the molds out of the freezer 3 hours before serving.
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26
Once the cream begins to thaw, turn the mold upside down and remove the formed cream onto the center of a plate.
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27
Garnish the plate with the roasted pineapple mixture.
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28
For added presentation, sprinkle sugar on top and torch.
