Pandanus and Makrut Lime Cream with Lemongrass Jelly and Lychees

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

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.

Ingredients

Asia
Thailand
Dessert
South East Asia

Ingredients

Method