Coconut milk jellies with raspberries

Carolyn Robertson

Ingredients

½ cup	Cream
2 stalks	Lemongrass, outer layers removed
1 can	Coconut milk, 425ml (Main)
3 Tbsp	Caster sugar
5 leaves	Gelatine, 2g
1 to brush	Sunflower oil
2 cups	Raspberries, fresh, to serve (Main)

Directions

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