Ingredients:
Lychee Panna Cotta
- 1 can of lychees in syrup
- 12g powdered gelatin
- 240ml extra thick double cream
- 240ml whole milk
- 2 tbsp sugar
Pomegranate Jelly
- 12g powdered gelatin
- 250ml pomegranate juice
- 65g sugar
- Pomegranate seeds to garnish
Method:
For the panna cotta:
- Pour the lychees and syrup into a food processor and blend until the mixture is smooth. Strain into a measuring cup until you get 240ml of clear liquid.
- Place 3 tbsp of cold water in a small bowl and sprinkle the gelatin over the top. Set aside.
- Combine lychee liquid, cream, milk, and sugar in a medium saucepan. Heat on medium, stirring, until the sugar is dissolved, and it just comes to a boil.
- Remove lychee mixture from heat and add gelatin. Stir until the gelatin is fully melted and combined.
- Divide mixture among glasses and refrigerate until set, at least 2 hours.
For the pomegranate jelly:
- Place 3 tablespoons of cold water in a small bowl and sprinkle the gelatin over the top. Set aside.
- Combine pomegranate juice and sugar in a medium saucepan and heat on medium, stirring until sugar is dissolved.
- Add gelatin and stir until it is fully melted and combined.
- Remove from heat and allow to cool – approx. 15mins.
- Pour pomegranate mixture over the panna cottas, top with a few pomegranate seeds and refrigerate until set, about 3 hours.