Lychee Panna Cotta

Summer time - Lychee time! I bought 2 kilos yesterday to freeze them for my husband. He loves lychee but by the time he arrives here at the end of this month, no more lychee. I made 4 packages for him, but I made one into panna cotta. Just a trial and error, next time I should strain the mixture to make it smoother. I didn't add much sugar.

1 cup fresh lychee ,pureed

1/2 cup fresh milk

1 cup all purpose cream (whipping cream)

1/8 cup sugar

1 tablespoon unflavored gelatin

1/4 cup lychee syrup (if using canned lychee

In a pan over low heat, let it boil (scald). Add cram and sugar, cook until sugar completely is dissolved. Add the lychee puree. Sprinkle gelatin over lychee syrup  and microwave until dissolved. (I used hot water only). Add the gelatin mixture to the lychee mixture. Pour mixture into molds and chill until set.

Yum!

Tuesdays at the Table

Tempt My Tummy Tuesday

Papaya Sherbet

Another adapted recipe from Food Magazine (May Edition) is Papaya Sherbet.

1 ripe papaya, chopped

1/2 cup lemon juice

In a blender, puree papaya with lemon juice and blend until smooth. Pour mixture into a glass bowl. Cover with plastic wrap and freeze for 2 hours or until semi-frozen.  With a hand mixer, whisk papaya mixture until smooth. Cover then freeze just until set. Whisk papaya mixture again. Freeze until ready to serve. Scoop into balls and garnish with mint leaves (optional).

I also made some into a popsicle, great to cool down this summer!