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. Read more