In a small saucepan, put vanilla seeds into the cream along with vanilla extract and lemongrass. Bring to a simmer over a medium heat, then remove from the heat, transfer to a bowl and when cool, cover with plastic wrap and refrigerate overnight.

The next day, combine the sugar and water in a small saucepan over a low heat. Stir until sugar has dissolved, then increase the heat until syrup registers 105°C on a sugar thermometer.

Meanwhile, Whisk egg yolks on medium speed in a mixer. Pour hot syrup slowly down the inside of the bowl, whisking all the time. Continue to whisk until cool.

Strain solids out of the cream mixture and discard. Whisk the cream to soft peaks. Once the egg yolk mix is cool, fold in cream. Pour into a loaf tin lined with plastic wrap and freeze for at least 6 hours (but preferably overnight).

For salsa, heat a saucepan over high heat and add pineapple. Sear for about 1 minute, or until pieces start to caramelise. Reduce heat to medium, add orange juice and white pepper, and cook for a few minutes, or until the pineapple is tender. Remove from heat and add pink peppercorns.

To serve, dip loaf tin into hot water for a few seconds, place a chopping board on top, and flip over. Cut into thick slices with a hot knife, and place on serving plates. Top with a few spoonfuls of salsa.

HOT TIPS

• 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.