"What an amazing experience! Loved everyday. Met wonderful people - learnt so so much. Taking back so many ideas topped with skills and memories. Thank you Maynard, Benedict and Freya. Big thumbs up!!"
1. Chop the lemon grass roughly into small pieces (about 5mm long) and place in a saucepan.
2. Add the water, sugar, and lime leaves and bring to the boil. Simmer for 10 minutes, then remove from the heat and allow to infuse for 1 hour.
3. When it has infused strain through a sieve. Grate the zest from the limes and then squeeze all the juice.
4. Add to the mixture that has been strained, bring back to the boil (to cook the zest) then immediately remove from heat.
5 . Add the coconut milk, mix well and churn in an ice cream machine. Transfer to a clean airtight container and keep in the freezer.
Can all be made well in advance, will keep for up to a month in a sealed container in the freezer, but for best results use within a week of making.
To be served as a palate refresher between courses, as a dessert or included within a dessert. .
Experience the reality of gourmet cooking yourself. There is only one way to learn and that is to do it! Top chefs, luxury accommodation, set in France - the home of gourmet cuisine; what more could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey and Emerson Farrar, two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.
To find out more about our holidays, courses, accommodation and location deep in the heart of the 'real' French countryside, please look around our site. For further information, contact us.