Lemongrass Jelly
Ingredients
- 5 pclemongrass (smashed and chopped)
- 600 mlMineral water
- 80 gpalm sugar (chopped)
- 4 gAgar-agar
- 1 tbspLime juice
Method
A translucent and firm jelly with a sharp fresh lemongrass scent. The texture is brittle and refreshing, perfect to end a spicy meal.
- 1
Smash the lemongrass stalks with the flat of a knife to release the oils. Cut them into 5 cm pieces. The scent should already be strong.
- 2
Put water and lemongrass in a pot. Bring to a boil. Simmer until the water turns slightly yellow and the aroma fills the kitchen.
- 3
Remove the lemongrass. Pour in the agar and palm sugar. Whisk vigorously. Maintain a gentle boil for 2 minutes to activate the gelling process.
- 4
Add the lime juice. Pour into a rectangular dish. Let it set at room temperature, then refrigerate. The jelly is ready when firm to the touch.
Frequently asked questions
How do you get this dish right?
- Don't skip the 2-minute boil with the agar, otherwise it will never set.
- For a more indulgent dessert, serve the jelly cubes in a bowl of chilled coconut milk.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container to prevent it from absorbing smells.
