Grapes in Lemongrass and Cardamom Syrup with Tuiles

By Dixie Elliott

Grapes in Lemongrass and Cardamom Syrup with Tuiles
Grapes in Lemongrass and Cardamom Syrup with Tuiles recipe, brought to you by MiNDFOOD.

Serves 6

1 cup caster sugar

½ cup water

1 lemongrass, white part only, sliced

6 cardamom pods, bruised

1 egg white

¼ cup caster sugar, extra

½ tsp coconut essence

2 tbsp plain flour

30g melted butter

¼ cup shredded coconut

300g seedless green grapes

300g seedless red grapes, sliced

1 Combine sugar, water, lemongrass and cardamom pods in a saucepan over medium-low heat. Stir until sugar dissolves and mixture comes to the boil. Simmer for 4 minutes before transferring syrup to a bowl. Cool, then cover and refrigerate until required.

2 Preheat oven to 180C. Line a baking tray with baking paper.

3 For the tuiles, whisk egg white, extra sugar and essence in a bowl with a fork or whisk until white and frothy. Stir in flour. Add cool melted butter and stir. Place teaspoons of mixture onto a prepared tray, three at a time, then spread to form 7cm rounds. Sprinkle a little coconut onto each tuile. Bake for 5 minutes or until lightly golden. Working quickly, remove tuiles, one at a time, and hang over a rolling pin until cold and firm. Continue with remaining tuile mixture.

4 Spoon grapes into six bowls and drizzle with cooled syrup. Serve with tuiles on the side.

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