Lychee Panna Cotta

The sweet citrus flavor of lychees combined with vanilla infused strawberries and cream make this tropical panna cotta a fresh and delicious dessert. Perfect for any occasion!

Prep Time10

Cook Time5

Refrigerating time:6

Total Time6 15

Course: Dessert

Cuisine: asian, Italian

Keyword: lychee dessert, panna cotta

Servings: ramekins

Calories: 321kcal

Author: Jovita | Yummy Addiction

Ingredients

For the panna cotta:

3 tablespoons (45ml) cold water
3 teaspoons (9g) powdered gelatin
2 cups (500ml) heavy cream
1 cup (250ml) lychee syrup , from a can of lychees
¼ cup (50g) granulated sugar

For the topping:

9 oz. (250g) fresh strawberries , trimmed and cut into quarters
¼ cup (50g) granulated sugar
1 teaspoon vanilla bean paste
3.5 oz. (100g) lychees , fresh or canned, pitted and cut into quarters

Instructions

The panna cotta.

Pour the cold water into a small bowl. Sprinkle the powdered gelatin over it and mix well. Leave to soak for 2-3 minutes.
In a medium saucepan, combine the heavy cream, lychee syrup, sugar, and gelatin mixture. Heat over low heat, stirring occasionally, until the sugar and gelatin have completely dissolved, about 5 minutes.
Pour the warm panna cotta mixture into the lightly greased ramekins and let cool to room temperature. Cover each with plastic wrap and place into the refrigerator to set for a minimum 6 hours or overnight.

The topping.

In a medium bowl, add the strawberries, sugar and vanilla, and toss to combine. Stir in the lychees. Cover the fruit mixture with plastic wrap and place in the refrigerator until the panna cotta is ready to serve.

Serving.

You can serve panna cotta in ramekins or unmold and serve on a plate. If serving in the ramekins, simply remove the plastic wrap and top the panna cotta with vanilla strawberries and lychees.
If unmolding the panna cotta, dip the ramekins into a bowl of very warm water for several seconds. Run a thin knife around the edges to loosen up. Place the serving plate upside down on the panna cotta and flip over. Tap the bottom of the ramekin gently and the panna cotta should fall out. Top the unmolded panna cotta with prepared fruit mixture and serve.
Store panna cotta in the refrigerator, covered, for up to 3 days. Top with lychees and strawberries just before serving.

Notes

Adapted from Mochi, Cakes and Bakes by Catherine Zhang.

Nutrition