Tuesday, August 9, 2016

Lemon grass, pandan leaves and kaffir lime jelly

With mango puree added

With honey and lemon juice 

With lemon juice and honey 

After attending a guided tour of the Healing Gardens at the Singapore Botanic Gardens, I got a little inspired to add more herbs to my food and desserts. Started with a lemon grass, pandan leaves and kaffir lime jelly which was simple to make especially with a pressure cooker or slow cooker. The recipe I used called for an hour on slow fire over a stove. Can't trust myself to remember I have a pot on the stove for an hour.

This lemon grass jelly is most refreshing when the weather is warm and is really the best dessert option after a heavy dinner as lemon grass and kaffir lime leaf aids digestion and heartburn besides a number of other benefits. Serve it cold in a number of ways - with honey, lime zest and lime juice or honey, lemon zest and lemon juice. Fresh aloe vera cubes, dragon fruit can be added to make it even more appealing. I even tried it with mango puree though I felt the lime option with honey was the most refreshing. 


2 litres of water 

Lemon grass 8 stalks bruised and chopped
4 Pandan leaves knotted
Kaffir Lime leaf    4-5
Gelatine powder  50grammes  
Sugar   220 g 

Lime     1

Method :
1. Bring Lemon grass, kaffir lime leaf, pandan leaves and mint leaves and water to boil. Lower heat and simmer for 1 hour.
2. Remove from heat and strain out the leaves. Continue to heat the strained liquid while adding sugar and gelatine powder. Stir well until sugar is completely dissolved .
3. Pour into container to cool down. Chill in fridge to solidify jelly.
4. Scoop out jelly into serving bowls and top with lime zest and juice with a little honey.