Lychee Lime Pannacotta

Heavy cream2 cups

Granulated sugar1/3 Cup

Gelatin1 ½ teaspoon

Lychee200 Grams

Zest of 1 lemons

Juice of 1 lemon

Lychee75 Grams

Granulated sugarTable spoon

Gelatin½ Teaspoon

Water½ Cup

Food Grade

Yellow colour02 Drops

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.

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.