Lychee Panna Cotta w/Guava Gelée
Tropical paradise!! Two of my favorite flavors married into one delicious dessert... lychee and guava!!
Panna Cottta:
1 20-Ounce Can Lychees, in light syrup
¾ Tablespoon Unflavored Powdered Gelatin
2 Cups Whole Milk
¼ Cup Water
1 Tablespoon Sugar
Guava Gelée:
4 Tablespoons Guava Paste
1 Tablespoon Honey
1 Tablespoon Lemon Juice
¾ Tablespoon Unflavored Powdered Gelatin
½ Cup Water, plus 2 Tablespoons
Panna Cotta:
Pour water into a small bowl and sprinkle the gelatin in. Allow the gelatin to bloom—about 5 minutes. In a food processor or blender, puree the lychees with the syrup until it is liquefied. Strain the liquids through a sieve. In a saucepan, add milk, sugar, and lychee liquid. Place saucepan over medium heat and stir until sugar is just dissolved but do not let it boil. Remove from heat and stir in the gelatin until dissolved. Allow the panna cotta mixture to cool for 10-15 minutes before pouring into glasses/serving bowls—dividing evenly. Place in the refrigerator and chill for 3 hours.
Guava Gelée:
Pour 2 tablespoons water into a small bowl and sprinkle the gelatin in. Allow the gelatin to bloom—about 5 minutes. In a small saucepan on medium low heat, combine guava paste, honey, and ½ cup water. Stir and cook until the paste has melted and the ingredients have combined. Remove from heat and stir in the lemon juice and gelatin. Mix until everything is completely dissolved. Allow the gelée to cool to room temperature. Spoon or pour over the panna cotta that has been chilled for 3 hours. Return to the fridge and chill for an additional hour.
