Of course, the internet and other food blogs are a constant, invaluable source of recipes and ideas. This lychee panna cotta dessert was first inspired by Trissalicious's sublime-looking Lychee Perfection. Then I found another version at Dessert First that was topped with ruby red pomegranate. The list goes on...
So this is my La Vie en Rose-y version, with raspberry jelly providing further colour and flavour.
Lychee Panna cotta with Raspberry Jelly
1 can (approx 565g / 20oz) lychees in syrup
2 tsp powdered gelatine
1 cup thickened cream
1 cup whole milk
2 tblsp sugar
1 packet raspberry jelly crystals
1. Set aside 6 whole lychees. Put the remaining lychees and syrup into a food processor and process until the mixture is smooth. Strain the liquid and pulp into a sieve until you get 1 cup of clear liquid.
2. Place 3 tablespoons of cold water into a small bowl. Sprinkle over the gelatine. Set aside.
3. Combine the lychee liquid, cream, milk and sugar in a medium saucepan. Heat on medium, stirring, until the sugar has dissolved and it just comes to the boil.
4. Remove the lychee mixture from the heat and add the gelatine. Stir until the gelatine is fully melted and combined.
5. Remove from heat and cool for about 10 minutes.
6. Pour mixture evenly into 6x1-cup glasses.
7. Refrigerate until set, about 2-3 hours.
8. Make up the jelly crystals according to packet instructions. Let the jelly cool slightly before pouring over the set lychee panna cottas. Make sure the jelly is cool, otherwise it may melt the panna cotta.
9. Refrigerate until the jelly is set, another 2 hours. Top with reserved lychee pieces before serving.
Recipe adapted from Dessert First
Ingredients. This was my first attempt at using gelatine, so the powdered version was easiest.
The deep red of raspberry jelly really offsets the creamy panna cotta.
...I will be making this dessert again...