Litchi Rose Panna Cotta
Silky milk-and-cream panna cotta with fresh litchi and rose, set with agar-agar. No gelatin. Make ahead in cups and garnish with pistachio and dried rose petals.
Ingredients
For the cream base
- 2 cups whole milk
- 1 cup heavy cream or fresh malai-rich cream
- 1/3 cup granulated sugar adjust to taste
- 1½ tsp agar-agar powder
- pinch fine salt
- ½ tsp ground cardamom optional
For the litchi rose fold-in
- 12 to 15 fresh litchis about 1½ cups; peeled, deseeded, finely chopped
- 1 tsp rose water
- 1 to 2 tsp rose syrup optional, for blush color
- 1 tbsp food-grade dried rose petals divided
To serve
- 2 tbsp pistachios very finely chopped
- extra dried rose petals
Instructions
Prep the litchi
- Peel and deseed the litchis. Chop into small pieces (roughly pea size).
- Spread on a plate lined with paper towel. Drain 10 minutes while you start the base. Reserve juice for another use.
Bloom and simmer the base
- Pour ¼ cup cold milk into a small bowl. Whisk in agar-agar powder. Let sit 5 minutes.
- In a medium saucepan, combine remaining milk, cream, sugar, salt, and cardamom if using. Heat over medium-low, stirring, until sugar dissolves and small bubbles appear at the edges (do not boil hard).
- Pour the agar mixture into the pan. Whisk constantly. Bring to a very gentle simmer on low and cook 2 minutes until agar dissolves fully.
- Pour through a fine mesh sieve into a bowl or pitcher for a smooth set.
Fold, pour, chill
- Cool the base 8 to 10 minutes until warm, not hot. Stir in rose water, rose syrup if using, half the dried rose petals, and drained litchi.
- Divide among six dessert cups or ramekins. Press a few litchi pieces near the top if you like.
- Refrigerate at least 4 hours, or overnight, until set with a soft wobble.
Serve
- Top with finely chopped pistachios and remaining dried rose petals just before serving.
Notes
Too vigorous a boil can weaken the agar set. Keep a low simmer for two minutes after the agar goes in.
Canned litchi works in a pinch if rinsed, drained, and patted very dry. Fresh litchi gives the best texture.
Start with 1 tsp rose water. Add rose syrup only if you want more blush and flavor.
Cups keep covered in the fridge up to 2 days. Add pistachio and petals the day you serve.
If the set is loose, warm gently, whisk in ¼ tsp more agar dissolved in 2 tbsp milk, simmer 1 minute, strain, and rechill.
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