The description of the recipe goes like this .... simple, fresh and sophisticated. Intrigued, I tried my hands on making since the recipe looks easy and hassle-free enough.
So on the 2nd trial, I cut down the water and increase the gelatine. Viola! Lemongrass jelly at last.
400 ml water
5 packet of lemongrass tea (I got mine from Bangkok on a recent trip there, replace with 1 tbs of chopped lemon grass stems if you are using fresh lemongrass)
3 tsp of gelatine or agar powder
juice of 1/2 lemon
sugar to taste
mint leaves (optional, for decoration)
1. Bring the water to boil, add the lemongrass, stir, reduce heat and let simmer for approx 5-7 mins.
2. Remove from heat and let rest for approx 10 mins.
3. Remove the lemongrass tea leave packet or strain the mixture if you are using fresh lemongrass.
4. Add the gelatine or agar powder and stir until fully resolved.
5. Add the lemon juice and sugar to taste.
6. Pour into jelly mold or any individual container
7. Refrigerate for at least 4 hours or until jelly has set.
8. Decorate with mint leaves before serving if desired.
I am submitting this post for Aspiring Baker #20 Asian Dessert Buffet hosted by Moon of Food Playground.