Difficulty: Medium (3/5)
Prepare the jelly: Heat 40 cl of almond milk in a saucepan, add the sugar, bring to a boil, and simmer until the sugar fully dissolves.
Mix the agar-agar into the remaining 10 cl of cold almond milk, then stir into the hot mixture. Boil for 2 minutes, stirring constantly. Pour immediately into a flat container to a 0.5 cm thickness. Let cool and set.
Prepare the pineapple: Peel the pineapple, slice into 0.5 cm thick pieces, then cut into fan shapes. Cut the lemongrass into sections.
In a saucepan, combine the agave syrup, grate the lime zest over it, squeeze in the lime juice, and bring to a boil. Add the pineapple fans and lemongrass, stir, remove from heat, cool, and transfer to a serving dish.
Once the almond jelly has set, unmold onto a board and cut into stars or small cubes. Arrange on the pineapple fans and chill until serving.
Garnish with verbena leaves just before serving.
Source: REGAL Magazine (December 2012)
