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Lychee Panna Cotta with Passion Fruit Jelly by Billington's

  • Total Time

    20m
  • Serves

    6


The sweetness of the lychees mixed with the tropical tartness of the pomegranate makes you dream of tropical islands. This recipe was developed by Shelina Permaloo.

Method

  1. To make the lychee panna cotta pour the cream, lychee puree, caster sugar and pre-soaked gelatine leaves into a heavy pan and bring to the boil. Once boiled, pour the mixture through a fine sieve and into a pouring jug.

    • 400ml Double Cream
    • 100ml Lychee Puree
    • 75g Unrefined Golden Caster Sugar (We love Billington's)
    • 3 Gelatine Leaves (Pre-Soaked)
  2. Pour the mixture into 6 glasses and place straight into the fridge for at least 1½hrs to set.

  3. For the passion fruit jelly in a heavy pan heat the passion fruit purée, sugar and pre-soaked gelatine leaves stirring until the sugar and the gelatine is completely dissolved.

    • 220ml Passion Fruit Puree
    • 50g Unrefined Golden Caster Sugar (We love Billington's)
    • 2 Gelatine Leaves (Pre-Soaked)
  4. Heat until it starts to boil, then pour the mixture through a fine sieve to ensure there are no lumps in the jelly.

  5. Pour this equally over the 6 glasses of panna cotta and chill to set.

  6. To decorate, place one lychee and some passion fruit over each of the glasses and serve.

    • 3 Passion Fruits

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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