Subj : Lychee Pannacotta With Mango Jelly
To   : All
From : Ben Collver
Date : Tue Sep 02 2025 05:29 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Lychee Pannacotta With Mango Jelly
Categories: Desserts
     Yield: 4 Servings

    20 oz Can lychees
   3/4 tb Unflavored powdered gelatin
     2 c  Whole milk
   1/4 c  Water
     1 tb Sugar; adjust to taste

MMMMM------------------------MANGO JELLY-----------------------------
     1 c  Fresh mango puree
   1/2 c  Water
     3 tb Sugar; adjust to taste
     1 tb Fresh lime juice
     1 pn Cardamom powder (optional)
   3/4 tb Unflavored powdered gelatin
   1/4 c  Water

 Lychee Pannacotta:

 In a small bowl, pour the water and sprinkle gelatin over it. Let the
 gelatin bloom for about 5 minutes. Meawhile, tip in the canned
 lychees in a blender or a food processor along with syrup and crush
 them. Drain the crushed lychees through a sieve once. In a sauce pan,
 add the milk, sugar, and drained lychees and let warm on low heat
 until sugar is dissolved. Do not let the mix boil, it should be warm
 but not hot. Remove from heat and add the bloomed gelatin to the pan.
 Mix well. You can whisk gently to ensure that everything has combined
 well. Allow to cool for 10 to 15 minutes and then pour into your
 serving bowls or glasses. Refrigerate and let set for 3 hours.

 Mango Jelly:

 In a small bowl, pour the 1/4 cup water and sprinkle gelatin over it.
 Let the gelatin bloom for about 5 minutes. Mix mango puree with 1/2
 cup water, lemon juice, cardamom powder, 3 tb sugar, and warm
 slightly, about 3 to 5 minutes, in a sauce pan over low heat. Again
 do not let boil. Mix in the bloomed gelatin and combine well. Let
 stand to cool off for about 10 to 12 minutes and add on top of the
 set lychee pannacotta. Let set for another 3 hours. Add subsequent
 layers of pannacotta & jelly and keep on chilling. Garnish with nuts
 or fresh fruit, mint, and serve chilled.

 How To Create The Swirls:

 While you transfer the glasses to chill in the refrigerator, tilt the
 glasses or bowls. I usually use my cupcake pan to do this wherein I
 stuff little paper towels at the base of cases and rest the stem;
 tilted on them. Using a cupcake pan makes the handling easier when
 making a lot of servings but then there are lots of way of doing it.
 Devise your own.

 Notes:

 It is important to add subsequent layers only after the bottom layers
 have set. The swirl you see in pictures took me half a day to set in
 and adding layers. You can do whichever way you like. Keep it simple
 or make a pattern.

 Variations:

 I think lychee goes very well with papaya as well. I intend to add
 those layers next time I make it.

 Recipe by Adapted from The Culinary Chronicles

 Recipe FROM: <gopher://sdf.org/1/users/sanjuro/indian-food/>

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