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lemongrass-berry-jelly-recipe
Wonderful Lemongrass-Berry Jelly
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Total Time 4 hours 45 minutes
Servings 6 Servings
Calories 117
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Equipment

  • Pot
  • Dessert bowls

Ingredients 
US custom. - Metric (UK)

For the broth:

  • 300 ml Plum wine, approx. 10%
  • 150 ml Water
  • 50 g Sugar
  • 1 Stalk Lemongrass
  • 1 Cinnamon stick
  • 1 Juice and peel of one orange and one lemon each
  • 5 g fresh Galangal Thai ginger, optional

For the jelly:

  • 1 sachet Gelatine
  • 400 g Wild berries mixed, fresh or frozen

Instructions 

  • Cut the lemongrass into thin slices and heat it along with the other ingredients up to about 70° C. It should not boil, only steam.
    Let the broth steep on a low flame for at least 30 minutes with the lid closed. Pour it through a fine sieve afterwards.
  • Wash the wild berries well or, if using frozen, defrost them.
    Dissolve the gelatine in some cold water (about 5 minutes), squeeze it out well with your hands and dissolve it in the still hot broth. Let it cool down a bit afterwards.
  • First fill your dessert bowls halfway with berries. Then pour the lemongrass broth on it until the bowl is filled to the top.
  • Now put the bowls in the fridge for at least 4 hours. You can also prepare the lemongrass jelly dessert in a terrine form. Cut it into pieces and serve.
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Author: Susanne Queck
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