Description
This delightful panna cotta combines creamy vanilla flavors with a tangy raspberry-lychee sauce, creating a light and refreshing dessert that’s perfect for any occasion.
Ingredients
Scale
- For Panna Cotta:
- 600ml heavy or thickened cream
- 75g caster or superfine sugar
- 3 teaspoons vanilla bean paste
- 1 tablespoon water
- 2 teaspoons gelatine powder (one envelope Knox gelatine)
- For Sauce:
- 125g raspberries (fresh or frozen)
- 1/4 cup lychee juice (from a tin)
- 60g caster or superfine sugar
- 1–2 teaspoons rose water (to taste)
- To Serve:
- Lychees, raspberries, mint, rose petals
Instructions
- Make Panna Cotta:
- Heat cream on medium heat until hot but not boiling.
- Stir in sugar and vanilla bean paste. Cover and steep for 30 minutes.
- In a microwave-safe bowl, sprinkle gelatine powder with water. Let it swell (add extra drops if too dry). Microwave on high for 20 seconds until liquid. Stir to dissolve granules.
- Heat cream mixture again and add gelatine mixture. Stir well.
- Pour mixture into prepared cups and refrigerate for at least 3 hours, or preferably overnight.
- Make Sauce:
- Place raspberries, juice, and sugar in a saucepan. Simmer for 10 minutes until raspberries are soft and mushy.
- Add rose water to taste. Blend in a food processor and strain the pips.
- Serve:
- To unmold panna cotta, run a sharp knife around the edge and place the cup in a bowl of hot water for 10 seconds. Place a plate on top and gently invert.
- Serve panna cotta with a tablespoon of sauce, lychees, raspberries, and rose petals.
Notes
Chill the panna cotta overnight for the best texture. Adjust the rose water according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 panna cotta with sauce
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg