Lychee Panna Cotta
Recipe from dessertfirstgirl.comWhat worked? This recipe was easy peasy and took me no more than 30mins to make however waiting time is around 2 hours setting time before putting the jelly top and an overnight in the refridge before serving.
What didn't? Being impatient, I tried to add the jelly after half an hour of setting the panna cotta but obviously the jelly mixed into the panna cotta, looking fugly.
1 can (14 oz) lychees in syrup
2 teaspoons powdered gelatin1 can (14 oz) lychees in syrup
1 cup heavy cream
1 cup whole milk
2 tablespoons sugar
1 packet of instant raspberry jelly (or any other flavoured jelly)
- Optional - Take out 6 lychee pieces and put each into a cup
- Using a food processor or blender, process the rest of the lychees including the syrup until the mixture is smooth. Strain into a measuring cup until you get 1 cup of liquid.
- Mix 3 tablespoons of cold water and gelatin in a small bowl then put aside.
- In a medium heat and saucepan, combine the 1 cup of lychee liquid, cream, milk, and sugar. Stir until the sugar is dissolved and it just come to a boil.
- Remove lychee mixture from heat and add gelatin. Stir until the gelatin is fully melted and combined.
- Divide mixture among 6 glasses and refrigerate until set, at least 2 hours.
- Follow the instructions of the instant jelly packet and fill an inch of the jelly to the set panna cotta.
- Keep in the fridge over night and garnish with fruits before serving.