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Ingredients
- 4 champagne mangoes, thinly sliced and chilled
- 1 sprig mint, reserve a few leaves for garnish
- 3 stalks lemon grass, trimmed and cut into 1 inch pieces
- 4 cups water
- 3/4 cup sugar, or to taste
- 3 teaspoons agar (gelatin) powder
Details
Adapted from oggi-icandothat.blogspot.com
Preparation
Step 1
* Line a medium loaf pan with plastic wrap leaving a 3 inch overhang on both long sides. Or lightly grease the bottom of the pan. Place a few mint leaves on the bottom if desired.
* Bring water and lemon grass to a boil and simmer, covered, for 10 minutes. Add sugar and simmer until sugar is dissolved. Strain and transfer into a bowl. Sprinkle the gelatin powder and stir until completely dissolved. Snip the edges of the mint leaves, add to the gelatin mixture and leave for 10 minutes. Remove mint and discard.
* Arrange mango slices, slightly overlapping on the bottom of the loaf pan, pour the gelatin mixture to cover mangoes. Arrange another layer of mangoes and gelatin to fill almost to the top of the pan.
* Cover with the plastic wrap overhang. Leave in the refrigerator until completely cold and has set. Unmold terrine and place on a serving platter. Remove and discard plastic wrap. Cut into slices.
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