香茅果冻 Lemongrass Jelly with Mint Honey Syrup

炎热的天气最好吃些清凉的甜品解暑，香茅果冻就是一个不错的选择。果冻是以香茅和香兰叶熬煮的水做成的，搭配少许浸泡过的奇异籽，淋上少许薄荷蜂蜜糖浆和挤上少许青柠汁，吃起来甜中带点微酸，而且还充满香草味，非常清新。现在应该是晚餐时候了，送上一碗冰冰凉凉的香茅果冻给大家，让大家用完餐后“视吃视吃”，希望大家喜欢！

妇女节快乐！

Happy International Women's Day!

香茅果冻 

材料：

香茅果冻：

水 4000毫升

香茅/柠檬草 10支（稍微捣烂）

香兰叶 45片

石蜂糖 250克

燕菜粉 25克

薄荷蜂蜜糖浆：

蜂蜜 125毫升

水 125毫升

薄荷叶 10片（稍微切碎）

装饰：
奇异籽 2汤匙（泡入1/2杯水中，浸泡至少1小时）

青柠适量（切瓣） 

薄荷叶 适量

做法：

1. 香茅果冻：

在一个锅中加入水、柠檬草和香兰煮滚，转至小火煮1小时30分钟，然后过滤去渣。取2500毫升的香茅水， 倒入一个锅中，加入石蜂糖和燕菜粉，煮至溶化即可。把煮好的香茅燕菜液倒入模型中，让燕菜稍微冷却后就收入冰箱冷藏，备用。

2. 薄荷蜂蜜糖浆：

在一个小锅里加入水和薄荷叶，煮至滚后转至小火，继续煮5分钟，熄火离炉。当薄荷叶水稍微冷却后即可拌入蜂蜜，将薄荷蜂蜜糖浆过滤进玻璃罐子里，收入冰箱冷藏。

3. 上桌：
将香茅果冻切块状。在一个碗里加入少许冰块，放入适量的香茅果冻和奇异籽，淋上少许薄荷蜂蜜糖浆，以青柠瓣和薄荷叶装饰，即可享用。

份量：6-8人

Lemongrass Jelly with Mint Honey Syrup

Ingredients:

Lemongrass Jelly:
4000 ml water

10 stalks lemongrass, bruised

45 pandan leaves, cut into 2 inches sections

250 g honey rock sugar
25 g agar-agar powder

Mint Honey Syrup:

125 ml honey
125 ml water
10 mint leaves, roughly chopped

For Garnish:
2 tbsp Chia Seeds, soak the seed in 1/2 cup of water for at least 1 hour
Some limes, cut into wedges
Some mint leaves

Methods:

1. Lemongrass Jelly:
In a pot add water, lemongrass and pandan leaves. Bring to boil then turn to low heat, cook for 1 hour and 30 minutes. Strain the lemongrass water and discard the lemongrass and pandan leaves. Measure 2500ml of the lemongrass water, add honey rock sugar and agar-agar powder, stir till fully dissolved. Pour the lemongrass jelly mixture into the moulds. Allow it to cool and chill the jelly in the refrigerator.

2. Mint Honey Syrup:

Combine water and mint leaves in a saucepan. Bring to a boil and cook for 5 minutes over low heat. Turn off the heat and remove the stove. Let the mixture slightly cool down, then pour in the honey and mix well. Strain the mint honey syrup into a glass bottle. Chill in refrigerator until ready to use.

3. To Serve:

Cut the lemongrass jelly into cubes. Place some ice cubes in serving bowls, then top with some lemongrass jelly cubes and soaked Chia Seeds. Drizzle over some mint honey syrup and garnish with  lime wedges and mint leaves. Serve immediately.

  

Servings: 6-8

This post is linked to the event Little Thumbs Up (Mac 2016 : Honey) organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY and hosted by Joyce from Joy N' Escapade.