Lychee Panacotta

All You Need:

• Cream : 200 ml
• SemiWhipped cream : 200 ml
• Coconut Cream : 100 ml
• Sugar : 50 gms
• Lychees : 100 gms, pureed
• Ginger : 1 tsp, grated
• Vanilla essence : few drops
• Gelatin : 6 leaves

The Recipe:

• Soak Gelatin in cold water to soften and keep aside.
• Take cream, coconut cream, sugar, ginger in a heavy saucepan and bring to light simmer, just till boiling for 10 mins.
• Remove from heat and add the Lychee puree and vanilla.
• Squeeze the excess water out of the gelatin and stir into the hot cream.
• Allow the cream to cool completely.
• Fold in the semi whipped cream and pour the mixture into moulds.
• Cover with plastic wrap and refrigerate till fully set.
• Serve with Mango Syrup and chopped lychees... errr... mine was actually Mango puree :)
• To serve, carefully pass a knife through the edges of the mould, and place the mould in warm water for few mins and then invert on to the serving plate.

Recipe Source : http://cinnamontrail.blogspot.com/2007/08/lychee-panacotta-with-coconut-and.html