It may be labeled a “grass,” but to the culinary team at The Breakers, lemongrass is a very special herb. In fact, it’s the honoree of our Harvest Herb Festival!
Lemongrass is a tall perennial clumping grass whose thin, arching stalks contrast nicely with other herbs in the garden. Native to warm temperate and tropical regions, the herb’s leaves are bright bluish-green and release a citrus aroma when crushed.
Along with complimentary herb garden tours, a lemongrass-inspired cooking demonstration and specialty cocktails at the hotel, the Harvest Herb Festival gives us a chance to get our hands on a fun new recipe: Lemongrass Custard with Pineapple & Lychee Thai Basil Salsa.
Order it now through April 15 at Echo Palm Beach, or whip it up at home for your next wedding planning meeting with the girls. Yum!
What you’ll need:
1 1/2 cup heavy cream
1 c whole milk
1/2 c sugar
1 c lemongrass, chopped
1 ea gelatin envelope
1/4 c water
Mix cream, milk sugar and lemongrass in saucepan and bring to a boil over medium heat, stirring occasionally.
Remove from heat and let stand for 1 hour.
Combine water and gelatin in a bowl and let stand for 5 minutes until gelatin is softened.
Strain cream mixture; return to the saucepan and heat on low for 2-3 minutes.
Add gelatin to the cream mixture, stirring until gelatin is completely dissolved.
Cool down mixture in an ice bath and continue to stir until mixture is cooled, about 10 minutes.
Pour into 6 dessert dishes. Refrigerate for 4 hours or until set.
Pineapple & Lychee Thai Basil Salsa
What you’ll need:
1/2 c canned lychees (save juice)
1/2 c mango, chopped
1/4 c strawberry, chopped
1/4 c pineapple, diced
1/4 c toasted flaked coconut
2 t Thai basil, chopped
Mix lychees, mango, kiwi, coconut, and Thai basil in a bowl. Add ¼ cup of lychee juice, refrigerate. Spoon salsa over top of custard and serve.