Ingredients
For the panna cotta:
3 tablespoons (45ml) cold water
3 teaspoons (9g) powdered gelatin
2 cups (500ml) heavy cream
1 cup (250ml) lychee puree
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
Preparation
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 puree, 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.
For the topping, in a medium bowl, add the strawberries, sugar and vanilla, and toss to combine. Stir in the lychee puree. Cover the fruit mixture with plastic wrap and place in the refrigerator until the panna cotta is ready to serve.
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How long can I store it in the fridge?
Panna cotta is remarkably shelf stable and can last for a week in the fridge if tightly covered. But, for best flavor, eat them within 3 days
PRODUCT IN THIS RECIPE:
Olivivero Lychee Puree