In my house, invariably,desserts were only made on festivals when store bought sweets did not qualify pure enough to be offered to God as prasad [offerings].Simple things like rice pudding, seviyan or at the most ladoos[sweet flour balls].On festival day,mom used to wash whole kitchen early in the morning, cooking utensils & stove were separate, and each ingredient was fresh bought or plucked from the vegetable garden.My grandmother used to take bath before sun-rise,wrapped herself in a thin, crisp cotton saree and made exotic smelling kheers or halwa.Her hands with blue veins shuddering under the skin never seemed to give up on the constant stirring required by these sweets.It looked as if all her faith translated into those pots simmering on the stove.
Other than those religious occasions I never really saw women in my family breaking their head over desserts.Mainly because they were usually so exhausted after making the entire meal for a big joint family as ours that desserts were often store – bought.Since sweets and desserts are mostly interchangeable in India,those would perfectly suffice.If not sweets, good old ice cream scoops were served in pretty goblets to bring out the homely feel.As a result of all this, my dessert making skills remained quite lame.When I shifted here after the wedding,once P invited some of his co workers for dinner on a weekend.I planned the whole menu but when it came to choosing a dessert, I was stranded.Here there were no aggarwal sweet homes just next door which could hand over a box of delicious looking sweets to me to serve to my guests. Ice cream would look too casual,I thought.I wasnt much aware of the bakeries around coz we didn’t have a vehicle then to explore the city and our visits were limited to grocery stores and back.I didnt have a blog either, so this community of foodies was all alien to me.My first foray into making a dessert were these homemade chocolate cups with the help of my neighbour.
Its been a long time since then but deciding on a dessert still leaves me scratching my head.My personal feel is that it takes an extra effort and artful visualization to prevent your dessert from looking sloppy.Also, I m not much familiar with all these different kinds of desserts all the world over, you can infer that from the fact that I learnt the difference between a mousse and a soufflé 6 months back.And panncotta much later.I did take little extra efforts to make this pannacotta look beautiful.We were serving it to P’s boss afterall 
When I saw this pannacotta recipe at the source mentioned below what caught my eye besides use of litchi [lychee] was that the recipe did not use a drop of cream, an offset from the regular pannacotta.What could be more healthy than that?I knew I had to make it.Since I did not have any guavas on hand, I used mangoes to keep the tropical flavors alive.I had little inhibitions about combining litchi with milk but viola..what a yum dessert. I had fun while trying to set the pannacotta & jelly in the refrigerator with creating layers and all.This takes a lot of time & patience but the swirly result comes out looking good.One more thing – Lychees are called litchis in India, so I cant help but use the same lingo.P who is otherwise not a fan of jelly, found it- AWESOME. All in all, if you want tropical, rich& luscious flavors to do a happy dance on your taste buds, this is the apt dessert for you.Below goes the recipe.See the notes at the end.
Litchi Pannacotta [Serves 4-5]
Recipe adapted from The Culinary Chronicles
- 1 20oz can lychees [substitute with fresh pitted litchis]
- 3/4 tbsp unflavored powdered gelatin
- 2 cups whole milk
- 1/4 cup water
- 1 tbsp sugar [adjust to taste]
- 1 cup fresh mango puree [substitute with store bought]
- 1/2 cup water
- 3 tbsp sugar [adjust to taste]
- 1 tablespoon fresh lime juice
- a pinch of cardamom powder [optional]
- 3/4 tbsp unflavored powdered gelatin
- 1/4 cup water
So pretty! I love the swirl in the glass. Great flavours as well
This is a lovely dessert. I would put it on the table and not let anyone touch it. It would make a stunning centerpiece, if it was not edible.
looks awesome. Love the combo of lycche and mango there.
Love it , absolutely mouth watering.
Now this is something they would serve at a 4 – 5 star restaurant as dessert! Only in much smaller glasses probably and charge you an arm and a leg!
Very beautiful presentation, Tanvi!
You did a stunning job!
You’re in awe of people who make beautiful desserts and I am in awe of you! This is exceptionally beautiful… and it looks so light and refreshing. I would so love to have some of this.
Excellent looking combination of lychee and mango. Must have tasted great as well.
Deepa
Hamaree Rasoi
WOW WOW WOW! This is nice, I mean really nice. How did you make the swirl? I know it’s the skill and probably no trick, but anyway I LOVE it! I always wonder why you are blogging (LOL) – you should be a professional in this field. I am sure I’m not the first one who said it, so you should be really proud of your cooking skills. Maybe a cookbook to begin with?
Thanks Nami.I m so flattered to read that
Its a simple thing to make, no skill required.Just keep the glasses tilted as you chill them.
Oh no! You disclosed your trick! But thank you for kindly sharing with us.
That looks like the perfect refreshing and elegant summer dessert. I’d like to try this. I’m going to bookmark this one for a hot summer’s night.
Thank you everyone for stopping by and the kind words
Wow those look beautiful, I’m in awe of your perfect swirl!
Oo, it sounds lovely! And the presentation is very artful
I’m amazed by the swirl – how did you do that? Its gorgeous!
My mom and grandmother, both amazing cooks, don’t bake much either. And except for religious functions, they didn’t make sweets either. I always wish I knew someone who would show me how to make milk barfi…but I only have the internet.
Your desserts always look so beautiful!
And tasty!
It’s same at my place .. only during those festivals I would see Mom making like a zillion sweet dishes
This is a super classy gorgeous dessert and the presentation ..I am speech less Sonia !! I will try the swirl using the baking pan as you mentioned .. but i really doubt i can do it like you ..
So bookmarked this recipe. We must be soul sisters. Recently I had something similar in a community dinner called lychee pudding without mango or guava but had strawberry jelly mixed in. I really loved the flavors and bought a can myself. With this beautiful swirls – I can’t wait to try!!!
This is so pretty and what beautiful flavours!
Wat an exotic and elegant pannacotta…very tempting..
Your pannacotta looks so beautiful. I love the contrast of the white pannacotta and the yellow orange mango jelly. I especially love the swirl. It looks so tempting, I’d love a big spoonful!
Pretty..very very beautiful…I can just sit and admire this beautiful dessert . Shows how much effort you have put in there…kudos to you.
This looks sooo lovely tanvi. I am gonna try this as soon as I lay my hands on litchies
This is so pretty. It is funny as I have champagne mango puree for jelly I just haven’t decided on the base yet.:) Love pannacotta & the swirl is lovely!
It was really cool to hear some background about you and desserts
The pictures are gorgeous and the litchi pannacotta sounds divine!
These pannacotta look delicious! I am not a big fan of pannacotta, but the idea of mango and litchis (French spelling is similar to Indian one:-)) is totally awesome!
This is just amazing! I love how the glass looks
this belongs to the art gallery! You’ve done a great job. I love it.
Thank you so much everyone for the kind words
Tanvi….these verrine desserts look stunning! You must have worked hard to get those awesoem swirls. I hope P’s boss appreciated it!
Lovely clicks, Tanvi! And the swirls in the Pannacotta takes all the due credits ! Hats off to your patience for making such wonderful swirls. Love the fruity combo..wish one of the glasses is for me
This is one of the most beautiful looking desserts I have seen and it doesn’t even have chocolate. YOur presentation is brilliant and photographs (esp. the one where you picked the Lychee with a spoon) sensational. I am in love with your blog!
Thanks Anita.Really Appreciate it
Wow, this looks fantastic. Gorgeous presentation and photos! I will definitely have to try this.
Tanvi this looks beautiful! Love the swirl and the presentation. Like didn’t ur heart break when the guests started eating out from those pretty bowls?!??! I’m bookmarking this!
Great job dear!
Wow, wow and wow…I love both lychee and mango as fruit and pannacota, so this is totally a winner. I love how you presented, so pretty…and the idea of not using cream is just wonderful, I already printed the recipe. Have a wonderful week ahead Tanvi
wow awesome dessert love these two fruits
These look gorgeous Tanvi, i’m so much in love with yellow colour and ur dessert is bliss for my eyes. Simple and attractive presentation and swirl are indeed wonderful…i too had fun making similar one without litchi and without cream version is blessing!
You may not know a lot of desserts but you definitely know how to pick a good dessert. I never heard of this but already I really like this Litchi Pannacotta. And the mango jelly is the icing on the cake. Very nice Tanvi
You did an amazing job with the dessert and presentation. I’m going to bookmark this and can’t wait to try it. I can imagine how tiring preparing all those meals would be.
tanvi – this looks sooooo good! and i love how you layered it too!
OMG Tanvi this dessert looks so beautiful! Love how you’ve played with the colors – the pannacotta is a work of a art! Gorgeous!!
Thanks everyone for the lovely comments!
This is a fantastic dessert… and it includes MAngo.. doubly yummy for me. Love the colours n wow to the swirls..
love lychee and love mangoes..not sure how the combo would be but it sure does look delicious..love the pictures..after all u cant go wrong with somethin yellow in it
What I wouldn’t give to have been in your house with all of those delicious desserts around! Oh it must have been delicious! These pannacotta are gorgeous…I love the mango infusion and litchee is always a favorite!
Stunning pictures! That mango is irresistible!
Great blog!
Mary xo
Delightful Bitefuls
Thanks so much everyone for stopping by and the kind words.
They look so good, nice dessert choice, thanks for the recipe to try.
Mango is one of my very favorite fruits. These look incredible!
Beautiful clicks and brilliant recipe.
beautiful, beautiful photography. unique recipe. cardamom! 3 wins
yum looks so delicious photos look awesome.
Thanks everyone for stopping by, likes and stumbles.I m so so flattered & happy!
Hi Tanvi
First time to your space. Wow!! What a wonderful blog! Lovely clicks and recipes.
Do visit mine when time permits.
Cheers
Happy to follow you!!
Wow….This is one awesome dessert. I will bookmark it to try soon. I love the way you write and your photographs are out of this world!!
Delightful and so refreshing! I love that exquisit fruit.
Cheers,
Rosa
I just discovered your blog and I have to say I’m really glad I did..
you have amazing recipes and your pictures are works of art..
may I ask what camera do you use?
Tanvi, these took my breath away visually. Your food styling is professional and I don’t think you will ever convince me that you are anything but an artist. It looks delicious as well!
Two of my most favorite fruits in one panna cotta, and no cream? What a stunner – this is just beautiful and I can imagine the flavors dancing on my taste buds!
Thank you everyone for liking the dessert so much and all the love
Wow Tanvi.. I feel like grabbing a spoon and help myself… This looks amazing… I have tried Lychee and Guava Panna Cotta.. and can’t wait to try this one! Great Pictures!
This may just be the prettiest pannacotta I have ever seen, and love the mango jelly
Wow!
That’s a really pretty image of your mom and grandmama in the kitchen ;] Sweet dessert, you’ve created success.
Oh baby! Look at those gorgeous slanted layers — LOVE your presentation girl! Not to mention that I love these exotic fruity flavors YUM.
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hey
Made the dish.. Panacotta did not set
But like they say, never say die
Hello – post looks beautiful. We tried it but didn’t set either. I think maybe it should be “3 or 4″ tspn of gelatin rather than “three quarters”..?
Hi Uyen,
So sorry that the pannacotta didn’t settle. The quantity that I have mentioned is 3/4 tablespoon(tbsp).I have got mails from few readers who tried this recipe & it worked fine for them. Working is gelatin is little tricky so maybe you could try again and it works out. Hope this helps!
I really want to try and make this! But I have 2 questions. First: I have access to fresh lychees so how many would be the substitute for 20oz. can? Second: Is it possible to bloom the gelatin in the milk instead of the water? I tried to make pannacotta once before blooming in water and adding to warm milk but it was hard and thus became ‘chunky’ in the milk. I did something wrong I know but I’m not sure what so I thought blooming in the milk might make it easier.
Hello Mike, You are lucky to get fresh lychees.The 20 oz can I got had around 25-27 in number. I usually use cold water to bloom gelatin.However, after you asked, I searched and found that You can bloom gelatin in just about any liquid. Avoid the fresh juices of tropical fruits such as papaya, kiwi, mango, and pineapple as they contain an enzyme that will eat the gelatin. You might want to see this link http://whatscookingamerica.net/gelatintip.htm. It has great tips and info on working with gelatin!
Thank you.I hope you try and like the recipe.
It looks like a very elegant dessert. I like the presentation.
WOW! the visual appeal blew my mind away… never tasted lychie and mango combo, looks so temptongly good… gonna try this for sure!
I tried it but it didnt settle
so sad
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Hi Tanvi,
I tried this recipe without swirl, it came out well.thanx for sharing.What i have to do in order to enhance the flavour of lychee in the Panna cotta?(is it ok to add little lime juice while adding gelatin – the way we do in lychee soufflé).
Thanks for trying out Lakshmi.Adding the lemon juice will definitely increase the flavor of the dessert.Nice idea btw.
I think you can increase the amount of litchis to 35 oz & gelatin to 1 tbsp & try the dessert again. Hope this helps.
Thanks a lot for your kind reply Tanvi.This time for a competition i tried this as u said but with slight variation(to be richer, i used cream and little milk instead of whole milk, also i used only less of lychee syrup).Lychee flavour and also the swirl impressed everyone and flattered us. I won prize for this.Once again thank u.