Serves 4
lemongrass 2 stalks, bruised
cream 500g (try Amul available at grocery stores)
granulated sugar 120g
limes 2, zested
lime juice 30ml
salt a pinch
Bruise the stalk of the lemongrass with your fi ngers and steep in the cream for about 1-2 hours. Add the sugar and lime zest and simmer while the cream bubbles gently on the sides for about 5-7 minutes; don’t let it come to a boil. Stir constantly.
Take off the heat and whisk in the lime juice and salt. The cream will thicken and begin to clobber a bit. Whisk gently until smooth, cool for 5 minutes, then whisk again. Repeat.
Once the cream is smooth, about 10 minutes, pour into ramekins and cool until it reaches room temperature. Cover and chill for 4 hours until set, or overnight. Garnish with a wedge of lime and serve chilled.