Lychee Panna Cotta
1 can (14 oz) lychees in syrup
1 envelope (7g) of Knox powdered gelatin
1 cup heavy cream
1 cup whole milk
3 tablespoons sugar
Open the can of lychees and pour the lychees and syrup into a food processor. I reserved 6 lychees for decoration. Process until the mixture is smooth. There will still be little bits of lychee flesh and pulp. Strain into a measuring cup until you get 1 cup of clear liquid.
Place 3 tablespoons of cold milk out of the 1 cup milk in a bowl and sprinkle the gelatin over the top. Let sit for one minute. Then place it over pot of simmering water. Heat and stir until all gelatin dissolved in the milk. Remove from simmering water and set aside.
Combine lychee liquid, cream, milk, and sugar in a medium saucepan. Heat on medium, stirring, until the sugar is dissolved and it just comes to a boil.
Pour dissolved milk gelatin into lychee mixture. Stir and mix well.
Divide mixture among glasses and refrigerate until set, at least 2 hours.
Chopped the reserved lychees into small pieces. Dry it a bit by straining the water and dry it with paper towel. Place them on top of each cup of dessert for decorations.
Chopped the reserved lychees into small pieces. Dry it a bit by straining the water and dry it with paper towel. Place them on top of each cup of dessert for decorations.
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