Instructions: 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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