Lemon Grass and Panna cotta

Lemon grass is not a common used in cook, but the fresh flavor inspired me to use in some recipes.

It is a perennial, aromatic, tall grass. It is native to Asia and it is also cultivated in the USA, Africa and Australia. It grows gardens all over India. However in India, its use in cookery is limited and it flavors only drinks and soups. Lemon grass is used most commonly in Thai cooking to flavor curries and vegetables

It has a citrus flavor and can be dried and powdered, or used fresh. The stalk itself is too hard to be eaten except for the soft inner part. However, it can be finely sliced and added to recipes. It may also be bruised and added whole as this releases the aromatic oils from the juice sacs in the stalk. The main constituent of lemongrass oil is citral, which makes up around 80% of the total.

The Lemon grass is a good cleanser that helps to detoxify the liver, pancreas, kidney, bladder and the digestive tract. It cuts down uric acid, cholesterol, excess fats and other toxins in the body while stimulating digestion, blood circulation, and lactation; it also alleviates indigestion and gastroenteritis. It is said that lemongrass also helps improve the skin by reducing acne and pimples and acts as a muscle and tissue toner. Also, it can reduce blood pressure. So girls, just make a concoction by boiling some lemon grass leaves, let it cool for a while and drink the liquid.

My suggestion for lemon grass is this delicious panna cotta. A classical Italian dessert that means cooked cream

Lemon Grass Panacotta, caramel and orange sauce

2 tablespoons water 1 1/4 teaspoons unflavored gelatin 2 cups whipping cream 1 1/4 cups whole-milk

1 tablespoon chopped lemon grass

1 cup brown sugar

Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream, milk and chopped lemon grass

in large bowl to blend. Heat remaining 1 cup cream and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer.

Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. and add the other mixture and strain Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.

Orange sauce

• 1 cup white sugar
• 1/2 cup light corn syrup
• 1/2 cup orange juice
• Orange zest

2 tablespoons grand Marnier (optional)

Combine sugar, corn syrup and orange juice in a medium saucepan over medium heat. Bring to boil, reduce heat and simmer 5 minutes more

Decorate with caramel