Lychee Panna Cotta

Lychee Panna Cotta_Dessert_Vietnamese Cuisine_Indiechine

Lychee_ Panna Cotta_Dessert_Vietnamese Cuisine_Indiechine

It’s lychee season now, and next month it’ll be longans. LONGANS!

My hometown is a small Northern province that has a few specialties, a kind of soy sauce that some really love and my favorites, amazing longan and lychee fruits. There are several other Northern provinces that also grow lychees, and longan trees grow in many places from the North to the South, but the fruits from my hometown are claimed to be the best. They’re fragrant, sweet but not too watery; the meat is thick and the seeds tiny. When I was 10, my mother and I took a Southbound train to visit my grandparents, whom we hadn’t seen for years. Transportation was difficult then. It took us two days and one night, and we both shared one seat, me sitting in my mom’s lap. The space was tiny but my mom still managed to bring some bags of lychee fruits as presents. Fruits were precious to us, and it was no brainer that our hometown’s lychees had to be onboard traveling with us.

Lychee Panna Cotta_Dessert_Vietnamese Cuisine_Indiechine-5

Lychee Panna Cotta_Dessert_Vietnamese Cuisine_Indiechine-16

Now things have been a lot easier and I’m able to buy my hometown’s lychees fresh and delicious even from Hoi An markets. Normally I just eat them fresh and I had never eaten lychee in desserts until we tried the amazing lychee creme brulee in a hotel last week. After that meal I got so inspired and have been thinking about how to put lychees in desserts. Here’s my first try and it came out really good. I don’t make a video for this one because it’s really simple. Please let me know if you have any questions. Chúc ngon miệng!

Lychee Panna Cotta_Dessert_Vietnamese Cuisine_Indiechine-15

LYCHEE PANNA COTTA

INGREDIENTS
Serves 4

Gelatin powder: 1.5 tablespoons
Water: 2 tablespoons
Heavy cream: 2 cups
Sugar: 2 tablespoons
Lychee puree: 1.5 cup (strain to get just the juice)

PROCEDURE
1. Put water in a small bowl, sprinkle gelatin powder into the bowl and let sit for 5 minutes.
2. In a small sauce pan, add heavy cream and sugar. Stir and bring to a simmer. Remove from heat. Add gelatin and whisk until fully dissolved.
3. Add lychee juice to the cream mixture. Stir well.
4. Divide the mixture into cups, bowls or moulds.
Keep in the fridge for at least 4 hours before serving.

Serve with fresh lychee (optional)

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8 thoughts on “Lychee Panna Cotta

    1. avatar

      Have you checked China Town? I saw a lot of exotic fruits like mangosteens, longans, bananitos… when I lived there 🙂

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