Lemongrass Coconut Panna Cotta with Lychee Syrup

Instructions

1. 1

   Prepare the lemongrass: Bruise the lemongrass stalks by hitting them with the back of a knife or rolling pin. Cut them into 2-inch pieces.

   ~2 min
2. 2

   Bloom the gelatin: In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes until it thickens.

   ~10 min
3. 3

   Infuse the cream mixture: In a saucepan, combine coconut milk, heavy cream, and granulated sugar. Add the bruised lemongrass pieces. Heat gently over medium heat, stirring until the sugar dissolves. Do not boil.

   ~5 min
4. 4

   Steep the lemongrass: Remove the saucepan from the heat, cover, and let the lemongrass infuse for 15-20 minutes.

   ~20 min
5. 5

   Strain the mixture: Remove the lemongrass pieces. Pour the infused cream mixture through a fine-mesh sieve into a clean bowl to remove any solids.

   ~1 min
6. 6

   Incorporate gelatin: Add the bloomed gelatin to the warm cream mixture and whisk until completely dissolved. Ensure no lumps remain.

   ~2 min
7. 7

   Portion into ramekins: Pour the panna cotta mixture evenly into 6 ramekins. Let it cool slightly at room temperature.

   ~1 min
8. 8

   Chill: Cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or until set.

   ~240 min
9. 9

   Prepare lychee syrup: If using fresh lychees, peel and pit them. In a small bowl, gently mash or finely chop the lychees. Mix with the lychee syrup or simple syrup.

   ~5 min
10. 10

    Serve: Top each set panna cotta with a spoonful of the lychee syrup and a few lychee pieces.