Lychee Panna Cotta

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Recipe's preparation

Lightly oil eight small jars or ramekins with a neutral-tasting oil.

 

 

Drain the lychees, but reserve the syrup.  You'll use some of it later on.  Place the drained lychees into mixing bowl and puree until smooth 20 Sec / Speed 6 with MC on.  Pass it through a strainer to get the smoothest texture possible.  Set your lychee puree aside.  Discard the flesh.

 

 

Place the gelatine over 6 tablespoons of the lychee syrup in a medium sized bowl and let stand for 5 to 10 minutes.

 

 

Insert the butterfly whisk.  Add cream and sugar in the mixing bowl until sugar is dissolved 2 min / 60 degrees "Gentle stir setting" with MC on. 

 

 

Add vanilla extract, the strained lychee puree, 50 grams of the lychee syrup, and the 4 softened gelatine sheets and cook until the gelatine sheets are completely dissolved 5 min / 60 degrees "Gentle stir setting"

 

 

Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours.  Garnish as desired.  Suggestions include rambutan fruit, cream, mint, shortbread.

 

Great as a refreshing dessert after a hot curry or as a sweet cool summer treat.