Lemongrass Panna Cotta

• 1 cup whole milk
• 3 cups heavy cream, divided
• 2 stalks lemongrass, thinly sliced
• zest from one medium to large lemon or 1 bruised kaffir lime leaf
• 2 & 1/8th teaspoons agar agar powder
• 6 tablespoons sugar
• pinch salt

1. Combine milk, 2 cups heavy cream, lemongrass, and lemon zest or lime leaf in a medium saucepan. Heat on low for 20 to 30 minutes to infuse the lemongrass flavor into the liquid. Stir occasionally.
2. Meanwhile combine remaining cup of heavy cream and agar agar powder in a glass measure. Allow mixture to rest while the lemongrass mixture is heating.
3. Add agar agar mixture, sugar, and salt to the lemongrass mixture. Increase the heat to medium-high and heat to 170u0b0 F, stirring frequently. Remove from heat, and when temperature has reduced to 120u0b0 F pass the mixture through a fine mesh strainer into a 4-cup glass measure or small pitcher. Pour the panna cotta into individual ramekins. Allow to cool to room temperature, then cover with plastic wrap and chill until ready to serve.
4. Serve as is, or top with berry coulis, macerated berries, or rhubarb sauce.

milk, heavy cream, stalks lemongrass, zest from, agar agar, sugar, salt

Taken from food52.com/recipes/12260-lemongrass-panna-cotta (may not work)