Name: Pandanus and Makrut Lime Cream with Lemongrass Jelly and Lychees
Yield: Serves 4
Cuisine: Thai
Ingredients: 80 g castor sugar; 65 ml water; minced zest from 1 makrut lime; 90 ml Sugar Syrup; 1 teaspoon makrut lime juice; 25 ml lychee liqueur; 3 makrut lime leaves, minced; 5 cm piece fresh pandanus leaf; 2 g gelatine leaves, softened in cold water; ¼ stalk lemongrass, minced using a microplane; 200 ml milk; 400 ml pouring (35%) cream; 2 makrut lime leaves, finely shredded; 20 ml coconut cream; 12 longans, peeled and halved, seeds removed; 4 g gelatine leaves, softened in cold water; 12 lychees, peeled and halved, seeds removed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

I like to use traditional Asian ingredients and fruits blended with western techniques of preparation to create desserts that fit within the flavour spectrum of Asia, yet don’t have their quirkiness. The textures are luscious and velvety soft, and the flavours are refreshing on the palate. If lychees are not in season, use longans, mangosteen or ripe mango instead.