2 lemongrass stalks, outer layers removed 425ml can coconut milk 1/2 cup cream 3 Tbs caster sugar 5 x 2g gelatine leaves sunflower oil to brush moulds fresh raspberries to serve
1 Bruise the bulbous end of the lemongrass stalks to release their flavour. Coarsely chop the lemongrass and place in a saucepan withthe coconut milk, cream and sugar. Heat this mixture, stirring until the sugar dissolves, until almost boiling but do not let it boil. Remove from the heat.
2 At the same time, soak the gelatine leaves in a bowl of cold water for 5 minutes until softened. Squeeze the softened gelatine leaves to remove any excess water then add these to the hot coconut-milk mixture, stirring until dissolved. Leave mixture to cool a little and for flavours to infuse, then strain to remove lemongrass.
3 Very lightly brush 6 x 150ml capacity jelly moulds or cups with a little oil. Pour the mixture into the moulds and refrigerate for at least 4 hours (or preferably overnight) to set.
4 To un-mould jellies, release air-lock and invert moulds on serving plates. It may be necessary to shake moulds to free jellies. Serve with fresh raspberries.
