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Lychee and Coconut Milk Panna Cotta
A classic Italian panna cotta infused with Southeast Asian flavors of coconut milk, lychee, and lemongrass. Served with a refreshing lychee and coconut granita.
👥 4 Servings⏱️ Prep & Cook: 4h 40m⏳ Prep: 35 min🔥 Cook: 5 min👤 James Carter📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- blender
📝 Preparation Steps
1
Panna Cotta
2
Blend lychees
3
Using a blender, blitz the lychees along with the juice and put into a saucepan.
4
Infuse coconut milk
coconut milk400 mltin coconut milk (for granita)1
5
Add the coconut milk to the lychees. Bash the lemongrass to release its flavour and add it to the mixture. Bring to a gentle simmer, then cover and switch off the heat. Allow the lemongrass to infuse for about ⏱️ 30 minutes.
coconut milk400 mltin coconut milk (for granita)1
6
Soften gelatine
7
Soak the gelatine leaves in a little water for five minutes until softened.
8
Warm and strain
9
Strain the coconut mixture to remove lemongrass and return it to a low to medium heat. Do not boil.
10
Dissolve gelatine
11
Squeeze the gelatine leaves of excess water. Add the caster sugar, cream, and gelatine leaves to the warm coconut mixture. Stir until the gelatine fully dissolves.
caster sugar2 tbsp
12
Prepare moulds
13
Remove from heat. Lightly oil the ramekins with kitchen paper or a pastry brush.
14
Chill to set
15
Pour the coconut mixture into the moulds. Allow to cool, then refrigerate for at least ⏱️ 4 hours or until set.
16
Lychee and Coconut Granita
17
Freeze
18
Combine coconut milk, lychee juice, and lime zest and juice in a freezer-safe container. Freeze overnight.
coconut milk400 mltin coconut milk (for granita)1
19
Scrape and serve
20
Before serving, use a fork to scrape into icy crystals and serve alongside the panna cotta.
Nutrition Facts
calories
310 kcal
fat Content
25 g
serving Size
1 serving
sugar Content
15 g
protein Content
4 g
carbohydrate Content
19 g
saturated Fat Content
18 g
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