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Preparation
10 minutes
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Processing
2 hours 20 minutes
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Difficulty
Medium
Ingredients for Raspberry Lychee Panna Cotta For 8 people
Fresh lychee 1 kg (with skin) Raspberry puree 50 gr Lychee syrup 100 ml Gelatin 11 sheets Whipping cream 100 gr Unsweetened fresh milk 65 gr Fresh pandan leaves 3 pieces Water 650 gr Rock sugar 400 gr
How to choose delicious lychee
- The skin is pink or red, looking fresh, and if the spikes on the skin are smooth, it indicates that the lychee is ripe. If the spikes are sharp and numerous, the lychee is not ripe.
- When gently squeezing the lychee, it should feel soft but elastic, not mushy. When peeling, the flesh should come off easily, indicating it’s a good lychee.
- Ripe lychee has a light fragrance, not a fermented smell or any unusual odor.
- Gently pull the stem of the lychee; if you see white, it’s fresh and good lychee.
What is whipping cream? Where to buy it?
- Whipping cream is a type of fresh cream made from unseparated cow’s milk, with a fat content of 30% – 36% and no sugar.
- You can easily find whipping cream at specialty baking stores or on e-commerce sites.
Tools needed
How to make Raspberry Lychee Panna Cotta
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Cook the sugar water
Put 500 grams of water, 400 grams of rock sugar, and 3 fresh pandan leaves into a pot and bring to a boil. When the sugar water is boiling, reduce the heat and cook for about another 10 minutes until the sugar water thickens slightly, then turn off the heat.
After that, remove the pandan leaves, wait for the sugar water to cool, then put it in the refrigerator for about 3 – 4 hours.
Small tip: You should stir the sugar before putting it on to heat, and while cooking, do not stir to avoid crystallization.
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Remove lychee seeds
After buying lychee, keep the skin on and wash it to remove dirt. Then, briefly dip the lychee in boiling water and let it drain. This step helps prevent the lychee from fermenting while soaking.
Next, boil a large pot of water and prepare a bowl of ice water. Once the water is boiling, turn off the heat and soak all the lychee for about 1.5 – 2 minutes to allow the lychee to absorb the sugar better.
After that, remove the lychee and immediately place them in the bowl of cold water for about 5 minutes to cool them down. Next, peel the skin, and use the tip of a knife to remove the lychee seeds, then place the flesh into the prepared ice water for about 7 – 10 minutes and then drain the lychee.
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Soak lychee in syrup
Place the lychee in a soaking jar, pour in the prepared syrup, seal it tightly, and store it in the refrigerator for about 2 days before using.
Tip: The soaked lychee can be stored in the refrigerator for about 1 month.
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Cook lychee jelly
You soak 4 sheets of gelatin in cold ice water for 10 minutes to soften the gelatin.
Next, you add 100g of water, 75ml of lychee soaking water, and 1 tablespoon of sugar (optional) into a pot, stirring well over high heat until the mixture just boils.
Then, you squeeze out the excess water from the gelatin sheets and add them to the pot, stirring until the gelatin completely dissolves, then turn off the heat and use a spoon to skim off the foam, letting the jelly cool completely at room temperature.
Finally, you arrange the lychee in the mold, pour the (cooled) jelly water in, use chopsticks to adjust the lychee if it is misaligned, and then place it in the refrigerator for about 1.5 – 2 hours until the jelly sets.
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Raspberry Jelly
You soak 3.5 sheets of gelatin in cold water until the gelatin softens.
Next, you add 50gr raspberry puree, 50gr water, and 200gr sugar into a pot, stirring over low heat until the mixture is well combined.
Then, you squeeze out the excess water from the gelatin sheets and add them to the pot, stirring until completely dissolved, then turn off the heat and skim off any foam. Allow the jelly to cool completely at room temperature.
When the raspberry jelly has cooled and the lychee jelly in the mold has set, you use a spoon to gently scoop the raspberry jelly and pour it into the mold to avoid damaging the lychee jelly layer underneath. Place the jelly in the refrigerator for 1.5 – 2 hours until it sets.
Tip: You should use 100% pure raspberry puree made directly from fresh fruit. If you use a pre-made puree that already contains sugar typically used for drinks, consider reducing or omitting the sugar!
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Making Lychee Cream Jelly
You soak 60g of lychee with 20ml of water in a blender, blend until smooth, then strain through a sieve to obtain lychee juice.
Next, you soak 3 sheets of gelatin in cold water until the gelatin expands and softens.
Then, you add 100g of whipping cream, 65g of fresh milk, 35g of lychee juice, and 10g of sugar into a pot, stir well over medium heat until the cream is hot, and you see a lot of steam rising, then remove the pot from the heat.
You squeeze out the water from the gelatin sheets and add them to the pot, stirring until the gelatin completely dissolves, then skim off the foam and let the panna cotta cool at room temperature.
Once the panna cotta has cooled and the jelly in the mold has set, you use a spoon to scoop the panna cotta and gently pour it into the mold to avoid damaging the jelly underneath. Finally, you place the jelly in the refrigerator for 8 hours to set completely.
Tip:
- You should not boil to avoid the whipping cream separating.
- To remove the jelly from the mold, you just need to dip the mold in hot water for about 3 seconds, then gently separate it, turning the mold upside down onto a plate. The jelly should be stored in the refrigerator for 3 – 4 days.
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Final Product
Raspberry lychee Panna Cotta has an attractive color, with white soaked lychee resembling cotton. The jelly is combined from fresh lychee, sweet and sour raspberry smoothie, blended with the creamy taste of whipping cream, creating a refreshingly delicious and appealing Panna Cotta.
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The dish Raspberry Lychee Panna Cotta is not only refreshing and delicious but also good for health. TasteVN wishes you success!
