6 Stems of lemongrass
500ml Double cream
500ml Semi skimmed milk
1 Vanilla pods
3 ½ Leaves of gelatine
50g Icing sugar
- Bruise and finely chop the lemongrass.
- Boil the milk and the cream, add the vanilla and lemongrass.
- Remove from the heat, whisk in icing sugar and infuse for 3 hours.
- Strain and heat enough to dissolve gelatine.
- Pour into moulds
Original recipe used in a 2 Michelin star kitchen