I never realized how much I fancied Panna Cottas.
Which is strange really. I love crème brûlées, yogurts, custards. All very similar in texture.
But then I stumbled upon a few posts for panna cottas that were flavored with tropical fruits. And then it dawned on me. Why wouldn’t I love it?!
This Lychee Panna Cotta turned out so lovely. It had a nice lychee flavor that was subtle and slightly floral—and had a wonderful smooth texture. Since I used the lychee syrup when I pureed the fruit, I only added a tad of sugar and used whole milk.
I decided to up the “tropical ante” by pairing it with a Guava Gelée since I thought the two flavors would pair so well together. And the striking color from the guava was so pretty against the white panna cotta.
However, I might have been a tad overzealous when plating. I’d cut the Gelée amount in half and suggest only a spoonful of it next time as to not overpower the subtlety of the Panna Cotta.
But with that said, this would make a delightful treat on a warm sunny day. 🙂
Keep your eyes peeled for Friday’s post. It made me very happy to bake it—and best of all, Eat It!
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Lychee Panna Cotta with Guava Gelée
Serves 4-5
Ingredients:
Panna Cottta:
1 20-Ounce Can Lychees, in light syrup
¾ Tablespoon Unflavored Powdered Gelatin
2 Cups Whole Milk
¼ Cup Water
1 Tablespoon Sugar
Gelée:
4 Tablespoons Guava Paste
1 Tablespoon Honey
1 Tablespoon Lemon Juice
¾ Tablespoon Unflavored Powdered Gelatin
½ Cup Water, plus 2 Tablespoons
Prepare the panna cotta. Pour water into a small bowl and sprinkle the gelatin in. Allow the gelatin to bloom—about 5 minutes. In a food processor or blender, puree the lychees with the syrup until it is liquefied. Strain the liquids through a sieve. In a saucepan, add milk, sugar, and lychee liquid. Place saucepan over medium heat and stir until sugar is just dissolved but do not let it boil. Remove from heat and stir in the gelatin until dissolved. Allow the panna cotta mixture to cool for 10-15 minutes before pouring into glasses/serving bowls—dividing evenly. Place in the refrigerator and chill for 3 hours.
While the panna cotta is chilling, prepare the gelée. Pour 2 tablespoons water into a small bowl and sprinkle the gelatin in. Allow the gelatin to bloom—about 5 minutes. In a small saucepan on medium low heat, combine guava paste, honey, and ½ cup water. Stir and cook until the paste has melted and the ingredients have combined. Remove from heat and stir in the lemon juice and gelatin. Mix until everything is completely dissolved. Allow the gelée to cool to room temperature. Spoon or pour over the panna cotta that has been chilled for 3 hours. Return to the fridge and chill for an additional hour.
theculinarychronicles.com 
These are so beautiful. Amazing job.
Thanks so much!
You’re such a genius – well done! I shall definitely try this recipe.
Thanks Nina!
So lovely and colorful. Perfect ending to say…a nice spring dinner party? Panna cotta is just too simple to not make, not to mention elegant! Great post.
Extremely kind of you to say, Connie!
So fancy!!
It’s too easy to be fancy! lol 🙂
I have book marked this one! I think I will make it with passion fruit instead though. I’m such a sucker for that.
I like how you think! I actually wanted to make passion fruit gelee too! But I couldn’t get my hands on any fresh passion fruit or puree. Let me know how it pairs if you do make it!
Panna Cotta! And Lychee! Both are my favorite. You always make it extra nice with food styling and I totally enjoy “watching” it. I wish I can taste it too…
Thanks Nami!!! 🙂
Random info, but my family nickname is “Nammie” 🙂
I love lychee and I looove panna cotta. What a winning combination. I swear you seem like you’re born and raised in Hawaii!! Are you sure you’re not a local girl?
Thanks for the recipe!
That’s a huge compliment in my opinion!
I’ve love the Hawaiian culture, values, and community for a long time and have spent a lot of time in O’ahu and the Big Island. Just love the spirit of aloha 🙂
Much mahalos!
oohhhh!!! that looks so good and reminds me of … hawaii!! those colors are so eye-popping, they would make a great statement-dessert for a bridal or baby shower.
I miss Hawai’i…..
Looks amazing, I’m a sucker for everything with guava.
me, too Krystal! 🙂
Seriously. Lychee ANYTHING floats my boat. i waaannnt thissss!
Fabulous job!
Thanks so much Esther! ❤
This is a dream dessert for me. I love love lychee and panna cotta. Your pictures came out beautiful as well. My mouth is literally watering now… LOL
Thank You Lindsey!
Lychee Panna Cotta with Guava Jelly Sounds devine!!! I love Lychees and Guava.. I can’t wait to try it… and photos are beautiful… nice presentation!
Thanks Meghna!! Your Mango Macadamia Muffins look amazing!
Hello…
I tried making Lychee Panna Cotta with Guava Jelly… I followed your recipe and when I added Lychee Liquid and warmed it, the mike curdled. How can I avoid that??
Oh No! I’m sorry to hear that Meghna! I’m not sure why that happened. If you’re up for trying it again, I’d suggest cooking the sugar and milk together and then let it cool completely before you whisk in the lychee liquid and gelatin. Hope that helps!
Beautiful photos!! I think I saw these last night of foodgawker and they caught my eye. Nicely done!
Thanks Kim!!!!
So pretty! I love lychee and longan.
Thank You Shirley!!
I m trying this out for sure with the lychee can I bought last week.Very creative recipe.I love that u didnt use cream in your pannacotta.
Thanks so much Tanvi! 🙂
These are so lovely! I love pannacota and I love lychees! The top colour is amazing! Thanks so much for sharing this! xx
if i were to do this i’d layer the panna cotta and gelee and top them off with some fresh blueberries perfect 4th of july dessert don’t you think so lol