Serves 1
Lemongrass Jello
1 ltr water
180g sugar
40g screwpine ( pandan) leaves
50g lemongrass
3 pomelo leaves
7g gelatine powder (mixed with 25g sugar)
5g kiwi fruit, peeled and diced
5g strawberries, hulled and diced
5g mint leaves
5g barley
5g dried sea olive jelly
5g black grass jelly
1 scoop lime sorbet
Garnish
5g crushed peanuts
Black sesame seeds
Mint leaves
Prepare lemongrass jello. Place water, sugar, screwpine leaves, lemongrass and pomelo leaves in a saucepan and bring to the boil for 30 minutes. Strain and mix in gelatine powder. Leave at room temperature to set then chill in the refrigerator.
Combine lemongrass jello with kiwi fruit, strawberry, mint leaves, barley, dried sea olive jelly and black grass jelly and spoon into a tall glass and top with a scoop of lime sorbet.
Garnish with crushed peanuts, black sesame seeds and mint leaves.