Lemon Grass Panna Cotta

Serves: 4 PrepTime: CookTime:

6 stems lemon grass
500ml double cream
500ml semi-skimmed milk
Vanilla pods to taste
3 1/2 leaves gelatine, soaked in water


Bruise and then finely chop the lemon grass. Boil the cream and milk. Add the lemon grass and vanilla. Return to the boil. Take off the heat and leave to infuse three hours. Strain into a fresh pan. Heat sufficiently to dissolve the gelatine. Pour into darioles, leave to set and turn out.

Suggest served with a light syrup made from rhubarb, strawberry jam, orange juice, sugar and water