Coconut milk jellies with raspberries
Photo by Carolyn Robertson
- Bruise the bulbous end of the lemongrass stalks to release their flavour. Coarsely chop the lemongrass and place in a saucepan with the coconut milk, cream and sugar.
- Heat this mixture, stirring until the sugar dissolves, until almost boiling but do not let it boil. Remove from the heat.
- At the same time, soak the gelatine leaves in a bowl of cold water for 5 minutes until softened.
- Squeeze the softened gelatine leaves to remove any excess water then add these to the hot coconut-milk mixture, stirring until dissolved.
- Leave mixture to cool a little and for flavours to infuse, then strain to remove lemongrass.
- Very lightly brush 6 x 150ml capacity jelly moulds or cups with a little oil.
- Pour the mixture into the moulds and refrigerate for at least 4 hours (or preferably overnight) to set.
- To un-mould jellies, release air-lock and invert moulds on serving plates.
- It may be necessary to shake moulds to free jellies. Serve with fresh raspberries.