Lemon Grass Jelly with Kasturi Lime Syrup

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Ingredients: kasturi lime syrup
200 ml Hot water
6 Kasturi lime, squeezed for juice
9-10 sachets Pal Sweet® Low-Calorie Sweetener or to taste
Ingredients A: jelly
1.2 litres Water
4 stalks Lemon grass, smashed
4 cm (20 g) Ginger, smashed
5 Kaffir lime leaves
2 Pandan leaves, knotted
55 g Soft brown sugar
15 g Instant jelly powder
Ingredients B: garnish
Some Mint leaves
Cara Menyediakan
  1. To prepare kasturi lime syrup, mix hot water with kasturi lime juice and bring to boil for 10 minutes, turn off the fire and add Pal Sweet® Sweetener. Stir well then refrigerate the syrup.
  2. Combine water, lemon grass, ginger, kaffir lime leaves and pandan leaves in a pot. Bring to a boil. Reduce heat and simmer for 20 minutes till the fragrance is obtained.
  3. Strain the liquid and add sugar and jelly powder. Stir to dissolve properly. Reheat the mixture to a quick boil.
  4. Pour jelly mixture into a bowl to set. Refrigerate.
  5. To serve: Scoop up the jelly into broken up pieces and place into a serving cup or bowl. Drizzle over with kasturi lime syrup and garnish with mint leaves.

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