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Lychee Panna Cotta


Prep Time: 10 Minutes

Cook Time: 5 Minutes

Chilling Time: 6 hours - overnight

  • For the panna cotta:
  • 3 tablespoons cold water
  • 3 teaspoons powdered gelatin
  • 2 cups heavy cream
  • 1 cup lychee syrup from a can of Dynasty Lychees
  • ¼ cup granulated sugar

For the topping:

  • 9 oz. fresh strawberries, trimmed and cut into quarters
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla bean paste
  • 3.5 oz. Dynasty Lychees,  cut into quarters.
  1. Make the panna cotta: Pour the cold water into a small bowl. Sprinkle the powdered gelatin over it and mix well. Leave to soak for 2-3 minutes.
  2. In a medium saucepan, combine the heavy cream, Dynasty Lychee syrup, sugar, and gelatin mixture. Heat over low heat, stirring occasionally, until the sugar and gelatin completely dissolve, about 5 minutes.
  3. Pour the warm panna cotta mixture into the lightly greased ramekins and cool to room temperature. Cover each with plastic wrap and place into the refrigerator to set for a minimum of 6 hours or overnight.
  4. Make the topping: In a medium bowl, add the strawberries, sugar, and vanilla, and toss to combine. Stir in the Dynasty Lychee. Cover the fruit mixture with plastic wrap and place in the refrigerator until the panna cotta is ready to serve.
  5. You can serve panna cotta in ramekins or unmold and serve on a plate. If serving in the ramekins, remove the plastic wrap and top the panna cotta with vanilla strawberries and lychees. If unmolding the panna cotta, dip the ramekins into a bowl of very warm water for several seconds. Run a thin knife around the edges to loosen up. Place the serving plate upside down on the panna cotta and flip over. Tap the bottom of the ramekin gently, and the panna cotta should fall out. Top the unmolded panna cotta with prepared fruit mixture and serve.

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Dish Type / Ethnic Cuisine