Lemongrass Milk Jelly



A while back I found what I believe to be a copper gelatin mold. I found it at a thrift store somewhere, and I couldn't pass it up. I hang it in my kitchen and it makes me smile. I rarely use it and wanted to change that. So here is this recipe!

The full moon is upon us. What is most lustrous is the light it reflects on its luminous surface. In college, I took some poetry classes and I would often write about—you guessed it, the moon. I remember comparing it to a full glass of milk. I'd write about how it was just as nutritious a substance as that. I'd talk about how it could move our bodies much like the ocean. It makes sense that I now use it as inspiration for baking.

Lemongrass and milk are such a great combination. The milk is sweet and creamy, the lemongrass is fragrant, lemony, and fresh! It's so delightful. You can use any combination of milk that you like to make this dessert. You can use canned coconut milk, evaporated milk, condensed milk, and whole milk. Whatever you like! Make it yours! 

As you bring the milk to a gentle steam, take in the loving scent of lemongrass. Think about the full moon and how you are also just as luminous and wonderous as it. Know that you are worthy of celebration. Congratulate yourself for any achievements you've made. As the scent increases in your kitchen feel yourself taking up space and becoming just as present as the smell of lemongrass emanating from your stovetop.

RECIPE:


Ingredients:
  • 2 standard envelopes (18g) unflavored gelatin 
  • ½ cup (120g) cold water 
  • 1½ cup (370g) whole milk
  • ¼ cup (75g) honey
  • 4 Tablespoons dried lemongrass (double if using fresh)

Blooming the gelatin:
  • In a medium-sized bowl pour in cold water and sprinkle the gelatin on top, set aside.
Infusing the milk:
  • Over low heat, mix together: milk, honey, and lemongrass in a pot. You can use any combination of milk that you prefer. If you choose to use any condensed milk, leave out the honey.
  • Don't let the mixture bowl. Constantly stir to prevent the milk from burning. Simmer gently for about 7 minutes. 
Bringing it together:
  • Pour the hot milk mixture over the bloomed gelatin and mix together until combined. 
  • Pour the mixture into a 2½ cup (2 cups is fine too!) gelatin mold.
  • Refrigerate overnight and enjoy the next day!
Enjoy! If you made this recipe post it to Instagram Instagram free icon using the #ingrainedkitchen hashtag and mentioning @ingrainedkitchen

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