Lychee panna cotta

Fancy looking easy to make dessert you can whip up in about 1.5 hours. This lychee panna cotta is creamy goodness suited for everybody!

1 hours 50 minutes 6 people Desserts
Lychee panna cotta


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Panna Cotta ingredients

  • 10 gram gelatine leaves
  • 100 ml of milk
  • 500 ml cream
  • 100 gram sugar
  • vanilla extract

Rose Jelly ingredients

  • 50 gram sugar
  • 150 ml water
  • 4 gram gelatine leaves
  • pinch of red food colouring
  • tbs rose-water
  • 9 fresh lychees
Lychee panna cotta ingredients
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Kitchen equipment

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  • 6 small glasses
  • Cutting board
  • Small kitchen knife
  • Bowl
  • Small saucepan


1 hours 50 minutes 6 people Desserts

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Making the panna cotta -- 1 hour and 10 minutes

POUR cold water in a bowl and add the gelatine leaves, you'll notice that they will become soft. POUR milk in a pan and put on low heat.

Don't let the milk come to a boil. Squeeze moist out of the gelatine leaves and dissolve the gelatine into the milk and set aside.

Add sugar along with the cream in a pan and bring to a boil. Set aside for a few minutes and mix the milk and cream mixture together along with a few drops of vanilla extract.

Let cool off to room temperature, and pour the mixture into small glasses. Be careful when you put them in the refrigerator, the mixture is still liquid at this point. Refrigerate for at least 1 hour. 

Lychee panna cotta
Lychee panna cotta

Making the rose jelly -- 40 minutes

You can re-use the cold water from the bowl by putting new gelatine leaves into it. ADD sugar, a pinch of red food coloring and water in a small pan and heat it up.

DRIZZLE a little bit of rose-water, be mindful while you do so because it taste very pungent. Squeeze moist out of the gelatine leaves and dissolve the gelatine into the red rose-water mixture.

PEEL the lychees and cut into halves, this way it's easier to remove the pit. When the panna cotta is stiff enough, put three lychee halves on top and drizzle a little bit of jelly to finish it off.

Wait for another half an hour, or until the jelly is also stiff enough.

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