This lychee panna cotta is the latest viral dessert taking over social media in Vietnam and for good reason. This dessert is creamy, silky, and incredibly easy to make. The tropical flavor pairs well with the juicy crunch of lychee, creating a refreshing contrast in every bite. This Vietnamese lychee panna cotta is a great treat to cool down on a hot summer day.
Panna Cotta Origin
It is an Italian dessert that originated from the Piedmont region in Northern Italy. The term panna cotta means “cooked cream” in Italian. It is made by heating up cream and setting it with gelatin and it becomes a light and smooth treat.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/3 cup granulated sugar
- 1 tsp agar agar powder
- 1 cup lychee syrup (from canned lychees)
- 1 can of lychee
Click on the images for the direct link to the ingredients I used:
Vietnamese Lychee Panna Cotta Instructions
Mix agar agar powder with about 1/4 cup of liquid from the milk or lychee syrup in a small bowl. Let it sit for 5 minutes.
Combine heavy cream, milk, sugar, and the agar agar mixture in a saucepan over medium heat. Stir constantly.
Bring the mixture to a boil and then simmer for 2 minutes, stirring continuously to fully dissolve the agar agar.
Remove from heat, then stir in lychee syrup.
Place lychee fruit into a container.
Pour the cream mixture over the fruit. Let it cool to room temperature, then refrigerate for at least 2 hours or until fully set.
Vietnamese Lychee Panna Cotta Storage Tips
Cover it tightly or store it in an airtight container in the fridge for up to 4-5 days.
Vietnamese Lychee Panna Cotta
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/3 cup granulated sugar
- 1 tsp agar agar powder
- 1 cup lychee syrup from canned lychees
- 1 can of lychee
Instructions
- In a small bowl, mix agar agar powder with about 1/4 cup of liquid from the milk or lychee syrup. Let it sit for 5 minutes.
- In a saucepan over medium heat, combine heavy cream, milk, sugar, and the agar agar mixture. Stir constantly.
- Bring the mixture to a boil and then simmer for 2 minutes, stirring continuously to fully dissolve the agar agar.
- Remove from heat, then stir in lychee syrup.
- Place lychee fruit into a container. Pour the cream mixture over the fruit. Let it cool to room temperature, then refrigerate for at least 2 hours or until fully set.
If you enjoyed this Vietnamese Lychee Panna Cotta recipe, you might also like my coffee jelly recipe.
