Hello there, folks.
It’s been a while since my last recipe post, and here I am again, trying my hand at desserts, this time, with lychees. *wink*
Panna cotta actually originates in italy, and is close to Filipino’s very own gelatin dessert. I got a load of canned lychees from Robinsons Supermarket for free in one of Visa and Citibank’s event in Makati. And I thought of making Lychee teriyaki chicken or maybe lychee cheesecake, but I’m a little afraid that it wouldn’t be good since I’m only a starter cook. damn.
Anyway, I’ve resorted to lychee panna cotta. and so far, my mom and some of my friends likes it. I even got an applause from them. LOL.
So to cut the long story short, here’s the recipe. And I’m sorry I wasn’t able to take a photo of the procedure, I was really into it that I’m afraid clicking my camera would cause me trouble.
Lychee Panna Cotta
1 can lychee (sliced)
2 blocks of agar agar, shredded to small pieces. (you can use gelatin if you want to.)
4 cups lychee juice
1 cup heavy cream
1 cup condensed milk
1/2 cup sugar
1.) In a saucepan, put in the lychee juice over low heat and bring ALMOST to it’s boiling point.
2.) then add the shredded agar agar and mix until fully dissolved.
3.) add the heavy cream and the condensed milk and stir continuously.
4.) add the sugar and dissolve it completely.
5.) then add the lychees, stir, and turn off the stove.
6.) Put it in your desired mold, and cool it a little before chilling it in the refrigerator for two hours.
7.) Put it in a plate and add some jam or sauces if you want to. Top it with lychees and tadaaaah! happy eating! ♥
In the photo, my lychee panna cotta is topped with cinnamon sugar syrup and lychees. The cinnamon and sugar syrup is so easy to make, just heat 1 cup of brown sugar, 2 tablespoon of cinnamon and two cup of water. when you smell that burnt smell which takes only a minute, it’s already done. I discovered this accidentally, while making a cinnamon toast, and I’m so happy I did so.
So there it is! Lychee Panna cotta with cinnamon-sugar syrup.