Wednesday, 13 July 2011

Afternoon Tea with Lychee Panna Cotta

Last weekend my cousins and I enjoyed high tea together, each bought a homemade dish which I vouched for sweet over savoury. All week I couldn't decided what to bake and I had so much I wanted to make but it had to be done all on Friday night, straight after work from 7pm to 11pm. So I decided three quick easy to recipes, mars bar brownie, strawberry & cream cupcakes and lychee panna cotta. The panna cotta is so far the easiest and quickest thing I have ever made and I highly recommend it for lazy people who just want something yummy but don't want to spend a lot of time in the kitchen or use an oven.


Lychee Panna Cotta
Recipe from

What 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 gelatin
1 cup heavy cream
1 cup whole milk
2 tablespoons sugar
1 packet of instant raspberry jelly (or any other flavoured jelly)
  1. Optional - Take out 6 lychee pieces and put each into a cup
  2. 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.
  3. Mix 3 tablespoons of cold water and gelatin in a small bowl then put aside. 
  4. 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.
  5. Remove lychee mixture from heat and add gelatin. Stir until the gelatin is fully melted and combined.
  6. Divide mixture among 6 glasses and refrigerate until set, at least 2 hours.
  7. Follow the instructions of the instant jelly packet and fill an inch of the jelly to the set panna cotta. 
  8. Keep in the fridge over night and garnish with fruits before serving.


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