Lemon Grass Panna Cotta

11 September 2006
Lemon Grass Panna Cotta
Halfway between a herb and a vegetable, lemon grass is associated with South-east Asian cooking in general and Thai curries in particular. It gives a lemony flavour without the bite that lemons can add to a dish. (Makes 20 x 50ml darioles) Ingredients 6 stems lemon grass 500ml double cream 500ml semi-skimmed milk Vanilla pods to taste 31/2 leaves gelatine, soaked in water Method 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. (In the picture, the panna cotta is served with a light syrup made from rhubarb, strawberry jam, orange juice, sugar and water. It's topped with [shaved fennel.) Photo © Sam Bailey
The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking