Lychee Panna Cotta
Panna cotta originates from the Piedmont region of Italy and has been adapted over the years with many flavour variations. Lychee panna cotta is a fresh, exotic version that perfectly combines the creamy texture with the natural, floral sweetness of lychee. Imagine the silky panna cotta melting in your mouth after just one bite, while the freshness and natural fruity flavor of lychee creates the perfect balance. The secret to perfect panna cotta is high-quality cream and cooking at the right temperature. Try this version garnished with fresh lychees or a drizzle of lychee syrup to make it even more special!
Ingredients for this recipe
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Preparation Steps
1
Soak the gelatin sheets in cold water for 5 minutes, or until softened.
2
In a saucepan, combine the heavy cream, milk, sugar, and the seeds scraped from the vanilla bean. Heat over low heat, stirring until the sugar is completely dissolved, but do not boil.
3
Squeeze out the excess water from the softened gelatin sheets, then add them to the warm cream mixture. Stir until the gelatin is completely dissolved.
4
Let it cool slightly, then stir in the lychee purée to preserve the fruit's freshness.
5
Strain the mixture through a fine-mesh sieve to remove any vanilla bean particles, then pour into small molds or glasses.
6
Let cool to room temperature, then refrigerate for at least 4 hours, or until completely set.
7
Before serving, garnish with fresh lychees and, if desired, a drizzle of lychee syrup for extra flavor.
