Salted plum lychee panna cotta recipe for a unique dessert

Ingredients for Salted plum lychee panna cotta

• 240 ml water

• 10 ml salted plum powder

• 40 ml lime juice

• 2 g agar-agar

• 4 g gelatin powder, or 2 bronze gelatin sheets/leaves (see note)

• 320 ml double cream

• 570 g lychees, peeled (or 20 ounces fresh lychees)

• 55 ml full-fat milk

• 50 g caster sugar

• edible flowers, for garnish (optional)

• pomegranate seeds, for garnish (optional)

How to make Salted plum lychee panna cotta

1. Handle agar-agar carefully as it is seaweed-based and delicate to work with; it’s best to focus solely on this recipe until you are confident in your technique.

2. Heat 500 ml of water and 2 tablespoons of salted plum powder in a pot over medium heat until it begins to steam but does not boil.

3. Add the juice of 2 limes and 10 g of agar-agar to the pot, then whisk until the agar-agar dissolves completely.

4. Continue whisking for 1 minute or until the mixture thickens, then remove from heat.

5. Pour the mixture into a container and allow it to cool to room temperature. Refrigerate until set.

6. Once set, transfer to a blender and puree until a thicker, saucy consistency is achieved. Store in the fridge until needed.

7. If using gelatin sheets, soak them in a bowl of ice-cold water for 5–7 minutes until softened, then drain and gently wring out the excess water.

8. If using powdered gelatin, place 10 g in a bowl and add 100 ml of single cream; allow it to bloom.

9. Prepare your mould by brushing a light layer of cooking oil on the bottom and sides if you wish to shape the panna cotta.

10. Drain the syrup from a can of lychees (you can save this for cocktails or other recipes) and add the lychees to a blender. Puree until smooth and set aside.

11. Heat 250 ml of milk, 50 g of sugar, and the remaining 100 ml of single cream in a pot over medium-low heat until the sugar dissolves and the mixture is warm to the touch; it should steam but not boil.

12. Add the bloomed gelatin (either the sheets or the powdered gelatin in cream) to the warm milk mixture and whisk until fully dissolved, which may take a few minutes.

13. Remove from heat and immediately stir in the lychee puree while the cream is still warm, mixing gently with a spatula.

14. Ladle the mixture into ramekins, small bowls, or your prepared mould, being careful not to spill.

15. Refrigerate carefully as the gelatin can be unstable; the panna cotta should set within an hour.

16. If it hasn’t set after 2 hours, gently recombine the mixture in a pot and warm it just below boiling. Add a little more bloomed gelatin, then remove from heat and repour into the moulds. Take care not to add too much gelatin, as this will result in a stiff texture rather than a creamy panna cotta.

17. Garnish your panna cotta with a thin layer of Salted Plum Sauce, adding decorative dots or swipes if desired. Top with edible flowers and pomegranate seeds, if available and in season.

18. Serve and enjoy!

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.