It's been a long time since I got a cookbook that really inspired me so much. One that I read cover to cover in one sitting with a desire to actually go and cook every single recipe (though I doubt I would have the time to do so, sadly). I decided to pick up The Sweet Spot by Pichet Ong of P*ONG fame superficially because the cover was pretty *pet pet* and thoughtfully after reading about Antia's experiences.It is a truly fabulous read. Classic dishes given an Asian twist, and classic Asian flavors made approachable. No recipe is too far out to make me think, "Wow, I can't do this."
Rather, it's, "Wow, I can do this."
One recipe that caught my eye was the Pudding Trio, a creation of raspberry, malted chocolate, and matcha puddings. I decided to break down the recipe to it's bare bones and make my own lemongrass pudding. The milk was infused with lemongrass for about an hour, then the milk was simmered on the stove. Overall, the taste is subtle, as lemongrass so often is. Still, the pudding possessed a distinct soft grassy flavor and a slightly citric tingle on the back corners of my tongue. I couldn't quite ever pin it down, which made me want to eat more. Each bite was a chance to find those little flavor notes that kept appearing and then vanishing. It was sweet and playful.
Overall, a simple and tasty pudding.
Lemongrass PuddingServes 4
What You'll Need...
1 1/2 cups of whole milk
1/4 cup of sugar, plus 2 tablespoons
large pinch of salt
1 1/2 teaspoons of gelatin, softened in 2 tablespoons of water
two stalks of lemongrass, well chopped
1 tablespoon of lemon juice
What You'll Do...
Place the milk, sugar, salt, and lemongrass in the saucepan over medium heat until bubbles show around the edge. Add the gelatin and whisk. Let the mixture come to room temperature.
Whisk in the lemon juice and pour into teacups or demitasse cups. Chill, uncovered, for three hours in the fridge. Serve.
This sounds absolutely wonderful, but how much lemon juice?
ReplyDeleteTina - Whoops! Got it! Thanks for catching that. =)
ReplyDeleteOoh Garrett - this sounds lovely! I have a recipe for lemongrass rice pudding that I enjoy, so I know I'll love your pudding! Thanks for sharing!!
ReplyDeleteI've been wanting that cookbook--I love all those flavors. Glad to hear you like it so much.
ReplyDeletei want this, plus all the OTHER pudding recipes you mentioned. i guess there's a reason this book is on my list. great flavors.
ReplyDeletethis looks fantastic. i wanted to let you know that a fellow Sac foodie (me) was published in Rachael Rays new Yum-O cookbook that was released today. check out my blog to read a little more. :)
ReplyDeletespreading the love and pattin myself a little on the back.
Looks really good. have you ever tried making Haupia? It's a Hawaiian coconut custard dessert that is sooo awesome and refreshing. It would be interesting to see what you could do with it. :)
ReplyDeleteDo you need to strain the lemongrass pieces out before letting it chill in the fridge? It doesn't look like there are any pieces in the pudding.
ReplyDeleteYes. Please do that. =)
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