Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Lemon Grass Panna Cotta

11 September 2006
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
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