Lemongrass Jelly

A translucent and firm jelly with a sharp fresh lemongrass scent. The texture is brittle and refreshing, perfect to end a spicy meal.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 97
• Protein: 0 g
• Carbs: 24 g
• Fat: 0 g

Ingredients

• 5 piece lemongrass ( smashed and chopped )
• 600 ml Mineral water
• 80 g palm sugar ( chopped )
• 4 g Agar-agar
• 1 tbsp Lime juice

Instructions

1. Prepare lemongrass

   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. Infuse

   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. Gel and sweeten

   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. Molding and rest

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container to prevent it from absorbing smells.