It's a Viet Summer: Lychee Panna Cotta
also known as khúc bạch vải
It’s 114F in Phoenix today and this is all my brain could think about (my fyp has been flooded with this viral recipe).
The Recipe:
Total Time: 4 hours to set
Serves: 4-6
The contents:
1 lb lychee, seeded
1 cup milk + 1 cup heavy cream (or 2 cups of canned coconut milk!)
1/2 cup water
1/3 cup sugar
1 packet gelatin
5 laughing cow cheese wedges
Let’s get to it:
Prep your lychee: Peel and deseed lychee if using fresh. If canned, drain and let dry for a bit. If deseeding yourself, I highly recco using scissors and making 5 small cuts into the seed to get the seed loose and then using your scissors like tweezers to get the seed out. And then get your serving tray and assemble lychees together.
Make your gelly mixture: In a big bowl bowl, mix in gelatin to 1/2 cup water until dissolved. Let it sit for 5 minutes.
Make your cream mixture: In a small sauce pan on low heat, add your heavy cream, milk, and sugar until dissolved. Whisk in laughing cow cheese until well combined - turn the heat up a bit to let it melt in. Remove from heat and combine with your gelatin mixture.
Set your mold: Pour over gelatin milk mixture over lychees and refrigerate for up to 4 hours or overnight
Links to things:
Just a girl and her lychee gelly. ¯\_(ツ)_/¯
Let me know if you make this too!
xoxo,
Jessica (and Tofu and Dood say hi!)