Vanilla panna cotta with lychee compote

For 2 people. A soft panna cotta next to lychee compote, a refined combination with the Saicho Jasmine .
Vanilla panna cotta with lychee compote

Ingredients

Ingredients for the Panna Cotta:

  • 300 ml cream
  • 100 ml full-fat milk
  • 50 grams sugar
  • 1 vanilla pod (or 1 teaspoon vanilla extract)
  • 2 gelatin leaves
  • Ingredients for the Lychee Compote:
  • 200 grams lychees (fresh or canned), drained and pitted
  • 2 tablespoons sugar
  • Juice of 1 lime
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • For Garnish (optional):
  • Fresh mint leaves
  • Extra lychees

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Saicho - Jasmine in giftbox - World of NIX

Saicho - Jasmine in gift box

€21,99

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    Let's make this cocktail

  • 1

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

  • 2

    Cut the vanilla pod lengthwise and scrape out the seeds.

  • 3

    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.

  • 4

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

  • 5

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

  • 6

    Pour the mixture into individual glasses or molds.

  • 7

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

  • 8

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

  • 9

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

  • 10

    Add the cornstarch mixture and stir well.

  • 11

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

  • 12

    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.