Lychee Mango Panna Cotta

With this blog, I've started to branch out on what I make much more, and try to steer away from making chocolate all the time, or cookies, or brownies. That's why I tried this panna cotta. I'd seen it around a lot, and the words used to describe it always intrigued me. Sweet, custardy, silky cream. Yum! And a big plus, it was one of the easiest desserts I'd ever made. It was so fast and easy. I used fresh lychees, which have been in season for a while now, and while I'd been gorging on them as is for a long time, I really wanted to use them in a dessert.

I added a top layer of mango, partly because of presentation, and partly because I wanted to incorporate my favorite fruit in this dessert too. I used straight up puree [aamras], but a mango jelly would complement the textures very well too, and would look extremely presentable!! The panna cotta was delicious as is too, so you can keep this layer out if you want.

I used fresh lychees, you can use canned too, in fact if you want something really quick, I would suggest it, since peeling and seeding all those lychees takes a while. I sat down with a movie to peel them, and the movie was almost at its end by the time I finished!



Lychee Mango Panna Cotta
Makes 6-8 glasses

For the lychee panna cotta -

1 1/2 cup [420 g] fresh cream - I used 26%
3/4 cup [220 g] milk
1/2 cup [130 g] sugar
1 1/4 cup [350 g] lychee puree, strained [About 3 dozen lychees] - Do not forget to strain, or you'll be left with ugly bits that will completely spoil the texture.
3 tsp powdered gelatin, in 2 tbsp hot water


Instructions -

1. In a large saucpan, mix together the cream, milk and sugar, bring to a boil. Keep on heat until the sugar dissolves. Take off the heat.
2. The gelatin granules should be completely dissolved, or else you can heat the mixture until it does. Then, add it to the cream mixture, and stir well.
3. Add in the strained lychee puree, mix well to incorporate. Let it sit out for a few minutes to come to room temperature, and then pour into serving glasses. Refrigerate for abour 3 hours.

For the mango jelly

1 cup mango puree, strained
1/4 cup sugar
2 tsp powdered gelatin in 2 tbsp hot water.

Instructions -

1. Heat together the strained puree and sugar until the sugar dissolves.
2. Add in the completely dissolved gelatin, and mix well.
3. Allow to cool to room temperature, and top off the serving glasses. Refrigerate for 3 hours. Serve.