Lemongrass Pudding

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 Pudding
Serves 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.