Categories
Desserts Easy Recipes Vegetarian

Litchi/Lychee Pannacotta With Mango Jelly

Litchi Pannacotta [Serves 4-5]

Printable Recipe

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]
Mango Jelly
  • 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
Making the Litchi Pannacotta:
In a small bowl, pour the water and sprinkle gelatin over it.Let the gelatin bloom for about 5 minutes.Meawhile,tip in the canned litchis in a blender or a food processor along with syrup and crush them.Drain the crushed litchis thorugh a sieve once.In a sauce pan, add the milk, sugar and drained litchis and let warm on low heat until sugar is dissolved.Do not let the mix boil,it should be warm but not hot.Remove from heat and add the bloomed gelatin to the pan.Mix well.You can whisk gently to ensure that everything has combined well.Allow to cool for 10-15 minutes and then pour into your serving bowls/glasses.Refrigerate and let set for 3 hours.
Making the Mango Jelly :
 In a small bowl, pour the 1/4 cup water and sprinkle gelatin over it.Let the gelatin bloom for about 5 minutes.Mix mango puree with 1/2 cup water , lemon juice, cardamom powder and 3 tbsp sugar and warm slightly (about 3-5 minutes] in a sauce pan over low heat.Again do not let boil.Mix in the bloomed gelatin and combine well.Let stand to cool off for about 10-12 minutes and add on top of the set litchi pannacotta.Let set for another 3 hours.

Add subsequent layers and keep on chilling.
Garnish with nuts or fresh fruit, mint and serve chilled.
How to create the swirls:
While you transfer the glasses to chill in the refrigerator, tilt the glasses/bowls.I usually use my cupcake pan to do this wherein I stuff little paper towels at the base of cases and rest the stem- tilted on them.Using a cupcake pan makes the handling easier when making a lot of servings but then there are lots of way of doing it.Devise your own.
Notes: It is important to add subsequent layers only after the bottom layers have set.The swirl you see in pictures took me half a day to set in and adding layers.You can do whichever way you like.Keep it simple or make a pattern.
Variations: Use coconut milk & agar agar flakes in place of whole milk & gelatin respectively to make a vegan version.I think litchi goes very well with papaya as well.I intend to add those layers next time I make it.
Enjoy & Thanks for stopping by!
Categories
Desserts Easy Recipes Vegetarian

Easy Mango Basil Sorbet-Say hello to Spring

 

 

 

 

 

Ingredients [Makes 1 quart]

  • 4 large, ripe mangoes [approx 2 lb ]
  • 1 /2 cup simple basil syrup
    [adjust to taste, quantity depends on how sweet your mangoes are]
  • 4 tbsp fresh lemon juice
  • 1 tbsp fresh lemon zest
  • pinch of salt
  • 3 tbsp vodka [optional]

Method:

  • Put the container in which you plan to freeze the sorbet in the freezer to chill.I used an air tight plastic storage container.
  • Peel and chop the flesh the mango into cubes.
  • Make the basil simple syrup[ recipe below].Allow it to cool.The recipe makes 1 cup of syrup but you will need only 1/2 cup for this recipe.
  • Once cooled, in a blender combine all the ingredients except zest and process until smooth. You can adjust the amount of simple syrup based on your desired sweetness.
  • Stir in the lemon zest into the blend.
  • Pour into the chilled container and return to the freezer.Check back in an hour and stir the frozen edges back in. You will need to do this 5-6 times after every hour.
  • Let freeze overnight or for atleast 6 hours until firm.The resulting sorbet will be quite soft.

Note: If you have an ice cream maker, your life is much easy.Put it to work according to the manufacturer’s instructions.

Basil Simple Syrup [Makes 1 cup]

  • 1 cup white granulated sugar
  • 1 cup water
  • 1/4 packed basil leaves, finely chopped

In a small sauce pan bring sugar and water to a boil.Add the basil leaves and simmer for 5 minutes.Pour into a cup and refrigerate until cold.Do not drain the basil leaves.

I have adapted the recipes and tips on sorbet making without ice cream maker from here and here.

Enjoy!

Sending this to Hearth n Soul #41