Lemon Grass Panna Cotta

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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