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Lychee Panna Cotta with Rosewater Syrup

Lychee Panna Cotta with Rosewater Syrup
4.6 25 ratings
Prep. 20 min
Total 4 h 30 min
6 portions
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Ingredients

Lychee Panna Cotta
  • tinned lychees in syrup pitted (drained weight 180 g)
    425 g
  • double cream
    500 g
  • whole milk
    250 g
  • granulated sugar
    80 g
  • gelatine leaves soaked in cold water for 5 minutes
    4
Rose Water Syrup
  • caster sugar
    80 g
  • rose water
    2 tsp
  • pink food colouring (optional)
    1 - 2 drops
  • dried rose petals
    2 tsp

Difficulty

easy

Nutrition per 1 portion

Protein 4.4 g
Energy 2395 kJ / 572 kcal
Fat 41.8 g
Carbohydrates 44.7 g

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