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.