Lychee panna cotta

Name: Lychee panna cotta
Prep time: 1 h 10 min
Cook time: 40 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Italian
Ingredients: 10 grams of gelatine leaves; 100 ml whole milk; 500 ml double cream; 100 grams of sugar; Vanilla extract; 50 grams of sugar; 150 ml of water; 4 grams gelatine leaves; Red food colouring; 1 tablespoon of rose water; 9 fresh lychees

An impressive looking, but easy to make, dessert which you can whip up in an hour and a half. This silky lychee panna cotta is a real crowd pleaser!

1 hour 50 minutes

6 persons

Desserts

Recipe lychee panna cotta

Made by Véronique

Published at 2015-01-25, this recipe is for 6 persons and takes 1 hour 50 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2024-07-31

Let's get started

Preparation time

1 hour 10 minutes

Time cooking

40 minutes

Total time

1 hour 50 minutes

Preparation – 1 hour and 10 minutes

Pour cold water into a bowl and add the gelatine leaves. Wait for the gelatine to soften. Pour the milk into a saucepan and heat over a low heat. Do not allow the milk to boil.

Squeeze most of the liquid from the soaked gelatine leaves, then dissolve the gelatine in the warm milk. Add the sugar and double cream to another saucepan and bring to a boil.

Remove the sugar and double cream from the heat and pour it into the other pan containing the gelatine mixture. Add a few drops of vanilla extract.

Allow to cool to room temperature, then pour the mixture into 6 small glasses. Place the glasses in the refrigerator for at least an hour.

Finishing the lychee panna cotta – 40 minutes

Reuse the bowl of cold water, and add fresh gelatine leaves. Add the sugar, a little red food colouring and water to a small saucepan and heat.

Add the rose water. Do not add too much as rose water has a potent flavour. Squeeze most of the liquid from the gelatine leaves, then dissolve the gelatine in the warm rose water mixture.

Peel the lychees and halve them. Once the panna cotta has set well in the refrigerator, you can place 3 half lychees on top of each portion, then pour over the rose jelly.

Place back in the refrigerator and wait half an hour until the rose jelly has set. Enjoy!