| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Thai |
Food networ, Food6 |
1 |
servings |
INGREDIENTS
| 200 |
g |
Thai jasmine |
| 1 |
l |
Milk |
| 3 |
tb |
Sugar |
| 1 |
lg |
Bay leaf/lemon grass stem |
|
|
Canned and drained apricots |
|
|
A dusting of grated chocolate |
INSTRUCTIONS
TOPPING
Cook the Thai jasmine in the milk with the sugar, or to taste. If liked add
a large bay leaf or lemon grass stem. Bring to the boil, stirring
occasionally then turn right down to a gentle simmer and cook, uncovered
for about 15-20 minutes until thick and creamy. Stir often to prevent the
bottom sticking. Cool.
Serve with a spoon on top of apricots and top with a dusting of grated
chocolate.
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