Difficulty:[usr 3]
Prepare the jelly:Heat 40 cl of almond milk in a saucepan, pour in the sugar, bring to the boil and leave to heat until the sugar has melted.
Mix the agar-agar in the remaining 10 cl of cold almond milk, pour into the hot almond milk, let boil for 2 minutes without stopping stirring. Immediately pour into a flat container to a thickness of 0.5 cm, let cool and set.
Prepare the pineapple:Peel the pineapple, cut it into 0.5 cm slices, then into fans, cut the lemongrass into sections.
Pour the syrup into a saucepan, grate the lemon zest over it, then squeeze the lemon, bring to the boil, add the pineapple fans, the lemongrass, mix, remove from the heat, let cool and pour into the serving dish .
When the almond jelly is set, unmold it on a board, cut it into stars or small cubes, place them on pineapple fans. Book cool.
When ready to serve, lay down a few verbena leaves.
Source:REGAL Magazine (December 2012)
