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cream
Lychee Rose Panna Cotta
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Cooking time10 minutes![]()
Preparation time15 minutes![]()
Servings8 portions
- 50 g caster sugar
- 1 cup Flora Plant Cream
- 1 tsp vanilla bean paste or vanilla extract
- 3 g agar-agar
- 2 tsp rosewater
- 1 tin lychees
- 1 handful edible dried rose petals (optional)
- Combine sugar, milk, cream, and rose water in a saucepan over low heat and bring just up to a simmer then add the agar agar until dissloved.
- Cool mixture completely in an ice bath before pouring into the ramekins or dessert cups. This is important as it prevents the mixture from separating while setting in the fridge later on.
- Divide the cooled mixture into ramekins or dessert cups, and place in the fridge for 3-4 hours or until completely set.
- To make the lychee jelly, strain the tin of lychees, reserving all of the liquid into a small saucepan.
- Bring the lychee juice to a gentle simmer, then take off the heat and add the agar agar powder with a little water, stirring until completely dissolved. Set aside to cool.
- Meanwhile, finely dice the lychees and add it to the top of the panna cottas, once they have mostly set. Pour enough of the lychee liquid to coat the jelly pieces, and sprinkle over some dried rose petals, before placing back into the fridge to set.
