To begin making the Lemon Grass Oats & Almonds Pudding Recipe with Macerated Berries, we will first get all the ingredients ready. 

First we will macerate the berries. In a large bowl, combine berries, sugar, water,lemon zest. With a masher or back of spoon, mash it well. Cover the berries and keep it aside for an hour.

After an hour, transfer the berries to a heavy bottomed pan and cook it on medium heat until the berries soften. Once softened and the sauce is little thick, turn off the heat and allow the berries to cool. Keep it aside for later use.

The next step is to make the Lemon Grass Oats & Almonds Pudding.

In a large saucepan, combine cream and milk and bring it to boil. 

Add lemongrass, kaffir lime leaves and simmer for 3-4 minutes until you can smell the flavors from the lemongrass and kaffir lime leaves coming through. At this stage, turn off the heat and keep it aside so that flavors further get infused into the milk.

After 10 minutes, strain the lemon grass and kaffir lime leaves and discard the residue. 

Take it off the heat, cover and keep it aside 10 minutes so the flavors get infused into the milk. Strain it and discard the residue.

Place the milk and cream mixture back into the pan and bring it to boil. Add almond meal, oats, sugar and simmer for 2-3 minutes.

Reserve some macerated berries for topping and add the remaining macerated berries into the milk mixture. Keep stirring until the pudding thickens and is well combined.

Cook for 6-7 minutes or until the pudding thickens slightly. Once done, take it off the heat

Pour the prepared Lemongrass Oats & Almonds Pudding in serving goblets, top them with reserved macerated berries.

Chill the pudding in refrigerator for few hours, preferably overnight to set and stabilise.

Garnish the  Lemon Grass Oats & Almonds Pudding with chopped almonds and serve chilled.

Serve the Lemon Grass Oats & Almonds Pudding as a perfect weekend dessert after a meal of Tomato Basil Risotto Recipe With Grilled Chicken and Red Wine Sangria Cocktail Recipe.