Creamy Coconut panna cotta: 250ml fresh pouring cream 1⁄2 tin coconut cream (woolies) 2 tablespoon sugar 2 teaspoon china grass (ghaas) 1 can Goldcrest Litchi in syrup
Litchi Jello: Leftover juice of canned litchi 1 box litchi jelly 1 punnet fresh pitted litchi to garnish
Panna Cotta Method: 1. Liquidize canned litchi & strain. 2. Place fresh cream, coconut cream & china grass in saucepan & simmer to a steady boil. 3. Remove from stove & pour into flat pyrex dish or a mould. Stir in the litchi pulp. 4. Set aside to cool & then refrigerate to firm. About an hour.
Litchi Jello Method: 1. Dissolve litchi jelly powder in a bowl with 1 cup of boiling water. 2. Stir in leftover canned litchi juice to litchi jelly. 3. Allow to cool & carefully pour over the set creamy Panna Cotta. 4. Refrigerate until the jelly has set. 5. To serve, garnish with freshly peeled & pitted litchi. 6. Enjoy on a hot day. This dessert is light, creamy & refreshing for summer.
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Perfectly enjoyable in summer! Cool, refreshing & breathtaking.