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1
Finely chop the lemongrass into small pieces or finely grind in a food processor or mortar and pestle.
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2
Pour the milk into a large, heavy-based saucepan, add the lemongrass, and bring to a boil.
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3
Remove from the heat and leave to infuse for 1 hour.
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4
Break the chocolate into cubes and melt in a bainmarie or microwave.
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5
Soften the gelatin in a small bowl filled with cold water and stir it into the chocolate until dissolved.
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6
In a medium bowl, whisk the egg yolks and sugar.
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7
Semiwhip the heavy cream in a separate bowl.
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8
Whisk the egg-sugar mixture into the milk.
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9
Return to low heat, stirring continuously to slowly cook the egg until the mixture has slightly thickened.
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10
Remove from the heat and stir in the melted chocolate.
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11
Leave to cool slightly.
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12
Pass the mixture through a sieve to remove the lemongrass.
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13
Allow to cool completely.
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14
Slowly fold in the heavy cream (do not overwhip the cream or it will separate).
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15
Pour the mousse into molds (see Note) and leave to set in the refrigerator, about 2 hours.
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16
Just prior to serving, make the sauce, juicing the lemons into a small heavy-based saucepan.
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17
Reduce by two-thirds over a low heat.
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18
Add a little sugar to taste.
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19
Thicken with cornstarch as desired.
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20
To serve, turn each mousse out onto a plate.
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21
Garnish with caramelized lemon rind and drizzle with sauce.
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22
Note: The mold used in this recipe are 3 inches in diameter and 1 1/2 inches high.
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23
They can be either stainless steel, ceramic, or plastic, but not aluminum.
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24
Remember that the finer you chop the lemongrass, the more flavor the mousse will have.
