Vanilla panna cotta with lychee compote
For 2 persons. A soft panna cotta next to lychee compote, a refined combination with the sparkling tea of Saicho Jasmine .
Ingredients
- 300 ml whipped cream
- 100 ml whole milk
- 50 grams of sugar
- 1 vanilla pod (or 1 teaspoon vanilla extract)
- 2 gelatin leaves
- 200 grams lychees (fresh or canned), drained and pitted
- 2 tablespoons sugar
- Juice of 1 lime
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Fresh mint leaves
- Extra lychees
Preparation method
- 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 has dissolved.
- Remove the pan from the heat and remove the vanilla pod.
- Squeeze out the excess water from the gelatine leaves and add them to the cream mixture. Stir well until the gelatine 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 heat.
- Add the cornflour slurry and stir well.
- Let the mixture simmer until it thickens slightly, about 5-7 minutes. Remove the compote from the heat and let it cool.
- To serve: Remove the set panna cotta from the refrigerator and spoon a spoonful of lychee compote on top of each panna cotta. Garnish with fresh mint leaves and extra lychees if desired.
