Lemongrass bouillon

05 Mei Lemongrass Stock with Chia and Fresh Fruits

‘When breakfast turns into dessert or the other way around’

Ingredients (serves 1)
200 ml water
4 lemongrass stalks
1 TBSP honing
1 TSP lemon zest
Fres Mint
Chia Jelly (1/2 tablespoon and 2 hot tablespoons water. Allow to sit for 5 minutes or so, or until it takes on a goopy texture)
Toppings: your favorite fresh fruit and extra mint leaves

Method
Bring the water, lemongrass (press the stem with the flat side of a knife to bruise and release the flavour) and honey to the boil and keep simmering for 5 minutes.
Add a sprig of mint and lemon zest to the stock, let simmer for another 5 minutes.
Add the chia jelly to the stock and let resolve.
Let the stock cool in the refrigerator for at least one our.
Strain the broth and pour in a deep small plate, decorate with various toppings.

De possibilties are endless. Use the same recipe for the stock but use various of fruits, cress, nuts or even add some icecream!

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