Description
Litchi Rose Panna Cotta is a delicate and creamy Italian dessert infused with fragrant rose water and topped with a luscious fresh litchi sauce. This no-bake treat combines the floral notes of rose with the sweet, juicy flavor of litchis, creating an elegant and refreshing dessert perfect for special occasions or a sophisticated everyday indulgence.
Ingredients
Scale
Panna Cotta Base
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon rose water
- 1 tablespoon gelatin powder (or agar-agar as a vegetarian substitute)
- 2 tablespoons water (to bloom the gelatin)
Litchi Sauce
- 1 cup fresh litchis (peeled and pitted) or canned litchis (drained)
- 1/4 cup sugar (adjust to taste)
- 1 tablespoon water
- A few drops of lemon juice (optional)
Instructions
- Bloom the Gelatin: In a small bowl, sprinkle the gelatin powder over 2 tablespoons of water. Let it sit for 5 minutes to bloom (soften).
- Prepare the Panna Cotta Base: In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the mixture is warm and the sugar has dissolved. Do not let it boil.
- Dissolve the Gelatin: Once the cream mixture is warm, add the bloomed gelatin to the saucepan and stir until completely dissolved.
- Add Flavor: Stir in the vanilla extract and rose water, mixing well to infuse the panna cotta with a floral fragrance.
- Pour and Set: Pour the panna cotta mixture into individual serving glasses or molds. Allow it to cool to room temperature before refrigerating.
- Chill: Refrigerate the panna cotta for at least 4 hours or overnight until fully set.
- Prepare the Litchi Sauce: In a blender or food processor, combine the fresh or canned litchis with sugar and water. Blend until smooth.
- Enhance Flavor: Optionally, add a few drops of lemon juice to balance the sweetness and enhance the flavor of the sauce.
- Strain: Strain the mixture to remove any fibers or seeds, if necessary, to ensure a smooth sauce.
- Serve: Once the panna cotta has set, pour a layer of the litchi sauce over the top of each panna cotta.
- Garnish: Garnish with fresh litchi pieces or a few rose petals for an elegant touch.
- Enjoy: Serve immediately after garnishing to enjoy the creamy, floral, and fruity flavors in every bite!
Notes
- You can substitute agar-agar powder for gelatin if you prefer a vegetarian version—however, agar sets differently and may alter the texture slightly.
- Use fresh litchis when in season for the best flavor; canned litchis work well too but drain them thoroughly.
- Adjust the sweetness of the panna cotta and litchi sauce according to your taste preference.
- Allow the panna cotta to cool to room temperature before refrigerating to prevent condensation and ensure silky texture.
- For a more intense rose flavor, you can add more rose water gradually but be careful not to overpower the dessert.
- The lemon juice in the litchi sauce is optional but helps to brighten the fruity flavor and balance the sweetness.
- Make sure not to boil the cream mixture to keep the texture smooth and creamy.
