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.