Description
This Litchi Rose Panna Cotta is a delicate and refreshing no-bake dessert combining the creamy richness of panna cotta with the floral fragrance of rose water and the sweet, tropical flavor of lychee. Perfect for warm days or elegant gatherings, it offers a smooth texture with optional garnishes of fresh lychees and edible rose petals for a visually stunning presentation.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 1/2 teaspoons rose water
- 1/2 teaspoon vanilla extract
- 2 teaspoons unflavored powdered gelatin
- 3 tablespoons cold water
- 1/2 cup lychee puree (from canned or fresh lychees)
Garnish
- Fresh lychees (optional)
- Edible rose petals (optional)
Instructions
- Bloom Gelatin: In a small bowl, sprinkle the powdered gelatin over the cold water and let it sit for 5–10 minutes so it softens and blooms.
- Heat Cream Mixture: Meanwhile, in a saucepan over medium heat, combine the heavy cream, whole milk, and sugar. Stir constantly until the sugar dissolves completely and the mixture is hot but does not boil.
- Dissolve Gelatin: Remove the saucepan from heat and add the bloomed gelatin to the hot cream mixture. Stir continuously until the gelatin fully dissolves and the mixture is smooth.
- Add Flavors and Puree: Stir in the rose water, vanilla extract, and lychee puree. Whisk gently to combine all the ingredients evenly.
- Pour and Chill: Pour the mixture into serving glasses or molds. Allow the panna cotta to cool slightly at room temperature before transferring to the refrigerator.
- Set Dessert: Refrigerate for at least 4 hours, or until the panna cotta is firm and set properly.
- Garnish and Serve: Before serving, garnish with fresh lychees and edible rose petals if desired, adding an elegant and fresh touch to the dessert.
Notes
- Adjust the amount of rose water according to your taste preference, as it can be quite fragrant and strong.
- For a vegan alternative, substitute heavy cream and milk with coconut cream and use agar-agar instead of gelatin.
- You can add a lychee jelly layer underneath or on top of the panna cotta for added texture and visual appeal.