4 oz mint, 1/2 pint double cream, 1/2 pint milk, 4 gelatin leaves, 4 lemongrass sticks, 1 pineapple, 1 fresh picked mint. In a sauce pan heat the sugar, cream, milk & lemongrass. In the meantime, soak the gelatin in cold water until soft then drain.Whisk the softened gelatin into the boiling cream mixture & set aside to cool slightly. Put the mixture through a fine sieve into a pouring jug and pour into a mould & refrigerate overnight. Peel & dice the pineapple & mix with the shredded mint.