Vanilla panna cotta with lychee compote

Preparation of the Panna Cotta: Soak the gelatin leaves in cold water according to the instructions on the packaging.

Cut the vanilla pod lengthwise and scrape out the seeds.

Heat the cream, milk, sugar, vanilla seeds, and the scraped vanilla pod in a pan over low heat. Do not let the mixture boil, but only heat it until the sugar is dissolved.

Remove the pan from the heat and remove the vanilla pod.

Squeeze the excess water from the gelatin leaves and add them to the cream mixture. Stir well until the gelatin is completely dissolved.

Pour the mixture into individual glasses or molds.

Allow the panna cotta to set in the refrigerator for at least 4 hours, or until firm.

Preparation of the Lychee Compote: Puree the lychees together with the sugar and lime juice in a blender or food processor until smooth.

Pour the mixture into a small saucepan and heat over medium-high heat.

Add the cornstarch mixture and stir well.

Simmer the mixture until slightly thickened, about 5-7 minutes. Remove the compote from the heat and let it cool.

Serving: Remove the set panna cotta from the refrigerator and spoon a dollop of lychee compote on top of each panna cotta. Garnish optionally with fresh mint leaves and extra lychees.