• 100 g (3½ oz) caster (superfine) sugar
• 3 stalks lemongrass
• 1 sheet gelatine, titanium strength

Soak the gelatine in cold water for 5 minutes or until softened.

Place the sugar, lemongrass and 400 ml (14 fl oz) water in a saucepan over medium heat. Cook until the sugar is dissolved, then reduce the heat to low and cook for 15 minutes to infuse. Squeeze out the excess water from the gelatine and add the gelatine to the pan, stirring until dissolved. Strain and allow to cool.

Pour into a cream canister and charge twice. Set aside until ready to serve. This recipe makes more than you will need.