I had a lemongrass creme brûlée at my sister’s wedding a few years ago – it rocked my world.
The first thing I did once I got back home was to try it out.
My first attempt has okay – I’d steeped the lemongrass stalks in the milk/cream mix for too long, and so I decided to make an extract using the stalks for round 2.
If you’re looking to add the distinctive fresh flavours of lemon grass to your glass or bakes, look no further. I’ve got you covered with an extract.
All you have to do is get a few lemon grass stalks and bruise them to extract the flavour.
Put into a bottle of vodka or in a jar and fill with vodka, in the manner of vanilla extract.
To bruise the stalks, trim off the top and the base, remove and discard the tough first few outer layers. Then hit along the length with a rolling pin, pestle or meat mallet.
After a days, the vodka would have taken on the flavours. I left mine for a few months….in which I noticed a darkening of the liquid. I decanted the liquid into a clean bottle, and discarded the stalks.
My readiness test is a dip of a finger, I feel the oils when I rub my fingers together.
Think of all the tropical mixers you could rustle. How about a lemongrass mojito with scent leaves…
Version 2 of the creme brûlée is waiting to be made. Soon.