Plum and Lychee Panna Cotta
Lychee Infused Panna Cotta with Poached Plums. A celebration of Indus Eau de Parfum.
This is a very easy recipe but looks and tastes magnificent. Perfect for a dinner party pudding. It not only looks attractive but can be made the night before.
I like to serve roasted quails ( 1-2 per person) with pomegranate salad & sweet potato wedges. Panna cotta for pudding. Looks fabulous.
- 3½ sheets of gelatine
- 150ml organic full fat milk
- 400ml double cream
- 60g caster sugar
- 1 vanilla pod, split lengthways
- 1 tin of lychee’s in syrup (available at most Chinese supermarkets)
- Edible flowers
- 500g plums, to be poached (Taste to see how sweet they are. If already sweet, 500 grams of plums and 100 grams of golden caster sugar. Add more sugar if needed)
- Drain off most of the syrup from the lychee, put in a blender and blast until smooth. Leave to sit.
- Prepare the vanilla pod, scrape out the centre using a sharp knife.
- Pour the cream and milk, sugar and vanilla into a sauce pan.
- Warm through until simmering. It must not boil.
Meanwhile put the gelatine into a bowl of cold water for 5 minutes.
- Take the hot cream and milk off the heat and stir.
- Wring out the gelatine, squeeze out the water and add to mixture.
- Once all dissolved, stir in the lychee mixture.
I actually like to pour my finished mixture into the receptacle I am going to serve the panna cotta in. Leave in the fridge over-night. The panna cotta should wobble. You can also prepare the poached plums a few hours before guests arrive.
- Cut into small pieces (throw away the stone).
- Dissolve the sugar into 225 of water.
- Add the plums and let it boils for 5 minutes.
- Drain off the water and leave the poached plums to cool off.
When its time to serves, simply remove panna cotta from the fridge, dress with poached plums and decorate with edible flowers.
Looks very pretty, tastes too divine and is a real treat, the lychees and plums a nod to our Indus perfume from Route de la Soie.