Millennium Post

Lychee Lime Pannacotta

Lychee Lime Pannacotta
Ingredients
Heavy cream2 cups
Granulated sugar1/3 Cup
Gelatin1 ½ teaspoon
Lychee200 Grams
Zest of 1 lemons
Juice of 1 lemon
Ingredients
Lychee75 Grams
Granulated sugarTable spoon
Gelatin½ Teaspoon
Water½ Cup
Food Grade
Yellow colour02 Drops
Method
For the panna cotta, place 4 round moulds
on a flat tray.
Blend all Lychees into a fine puree.
To a saucepan add the cream and sugar over medium heat, bring to a simmer and stir until sugar is dissolved.
Whisk in the gelatin until dissolved.
Stir in the lemon zest, juice, and simmer for 5 minutes until starts to thicken.
Turn off the heat and stir in the lychee puree.
Divide the cream mixture between moulds and refrigerate at least 4 hours.
For the Lychee Lime Jelly
Blend all Lychees into a fine puree.
To a saucepan add water and sugar over medium heat and whisk in the gelatin until dissolved.
Stir in lychee puree, and food grade colouring agent.
Strain through a sieve into a container and then pour on top of pre-set panacotta and refrigerate until chilled and set. Once the panna cotta is set, run a warm knife around the edge so as to de-mould it . Place onto a plate and garnish with lime slice and Lychee and serve chilled.
(Courtesy: Chef Prajit P Kumar at The Ashok Hotel, New Delhi)



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