Lychee panna cotta with passion fruit jelly - recipe

Ingredients

Recipe , Jelly 2 , Panna cotta , Passion ruit

1
To make the lychee panna cotta pour the cream, lychee puree, caster sugar and pre-soaked gelatine leaves into a heavy pan and bring to the boil. Once boiled, pour the mixture through a fine sieve and into a pouring jug.

For this step you'll need:
- 400ml Double cream
- 100ml Lychee(s) peeled and stoned
- 75g Unrefined golden caster sugar
- 3 Gelatine leaves pre-soaked
2

Pour the mixture into 6 glasses and place straight into the fridge for at least 1½hrs to set.
3
For the passion fruit jelly in a heavy pan heat the passion fruit purée, sugar and pre-soaked gelatine leaves stirring until the sugar and the gelatine is completely dissolved.

For this step you'll need:
- 220ml Passion fruit(s)
- 50g Unrefined golden caster sugar
- 2 Gelatine leaves pre-soaked
4

Heat until it starts to boil, then pour the mixture through a fine sieve to ensure there are no lumps in the jelly.
5

Pour this equally over the 6 glasses of panna cotta and chill to set.
6
To decorate, place one lychee and some passion fruit over each of the glasses and serve.

For this step you'll need:
- 6 Lychee(s) peeled and stoned
- 3 Passion fruit(s)

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