Lemongrass jelly

Lemongrass jelly

By
From
French Lessons
Serves
4
Prep
10 mins
Cooking time
3 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
280ml water
140g sugar
60g lemongrass stalks, roughly crushed
18g gelatine sheets

Method

  1. Put the water, sugar and lemongrass stalks in a saucepan and bring to the boil over a moderate heat. Remove the pan from the heat and leave to infuse for 15 minutes.
  2. Lightly oil a small shallow tray. Soak the gelatine in a large bowl of cold water for 5–10 minutes to soften. Drain and squeeze out as much excess water as you can.
  3. Add the gelatine to the infused syrup and stir until it dissolves. Allow to cool a little then strain through a fine sieve and pour into your prepared tray.
  4. Allow to cool to room temperature then refrigerate until set. Cut into shapes and serve with your choice of accompaniment.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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