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.