Lychee Panna Cotta with Rosewater Syrup
TM5 TM6

Lychee Panna Cotta with Rosewater Syrup

4.5 (13 ratings)

Ingredients

Lychee Panna Cotta

  • 425 g tinned lychees in syrup, pitted (drained weight 180 g)
  • 500 g double cream
  • 250 g whole milk
  • 80 g granulated sugar
  • 4 gelatine leaves, soaked in cold water for 5 minutes

Rose Water Syrup

  • 80 g caster sugar
  • 2 tsp rose water
  • 1 - 2 drops pink food colouring (optional)
  • 2 tsp dried rose petals

Nutrition
per 1 portion
Calories
2395 kJ / 572 kcal
Protein
4.4 g
Carbohydrates
44.7 g
Fat
41.8 g

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