Lychee & Pomegranate Panna Cotta

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.
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