Panna cotta with lychee and coconut milk

A bit of M'Lord in your Panna cotta with lychee and coconut milk

Découvrez nos produits

Panna cotta with lychee and coconut milk

  • Servings: 4
  • Preparation: 15 minutes + 3 hours refrigeration
Printable version

Ingredients

500 ml (2 cups) canned coconut milk

3 tbsp sugar

2 cans of M’Lord lychees, drained

 1 tsp agar-agar powder

For the raspberry compote:

170 gr (6 oz) raspberries, cut into fine pieces

2 tbsp sugar

Preparation

  1. Pour the coconut milk, sugar, lychees and agar-agar into a blender and blend until smooth.
  2. Pour into a saucepan and bring to a boil.
  3. Heat over medium-high heat and letting the cream simmer for 2 minutes, stirring constantly with the whisk (make sure the mixture does not overflow).
  4. Let it cool to room temperature and pour into serving glasses.
  5. Refrigerate for 3 hours, or until the cream is completely cool and firm.
  6. In the meantime, prepare the raspberry compote: Put raspberries and sugar in a saucepan. Bring to a boil and let stew for 2 minutes on high heat. Mix well (with a blender if desired). Allow to cool to room temperature and store in the refrigerator.
  7. When serving, spread the raspberry compote over the cream.