Rose panacotta

Name: Rose panacotta (Rose and lychee jelly)
Yield: Serves 8
Ingredients: 210 g soft butter; 275 g t45 flour; 1 drop red food colouring; 200 g crystal nappage; 300 g lychee purée; 200 ml rosewater; 75 g caster sugar; 5 leaves bronze gelatine; 100 ml rose water; 600 g pitted lychees; 3 vanilla pods; 100 g sugar; 425 ml double cream; 425 ml milk; 5 gelatine leaves; Handful of edible flowers: cornflowers, dianthus and calendula; Handful of edible flowers: cornflowers, dianthus and calendula; Handful of edible flowers: cornflowers, dianthus and calendula; Handful of edible flowers: cornflowers, dianthus and calendula; Red grapes cut in quarters; 185 g sugar

Rose and lychee jelly

Preparation info

Serves
8

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Rose panacotta

5 gelatine leaves
425 ml double cream
425 ml

Dessert

Method

Rose panacotta

Soften gelatine leaves in iced water. Bring all other to the boil. Squeeze gelatine to remove excess water and add to other ingredients, stir well until melted. Pass through a fine sieve and place 120g of the rose panacotta in 8 bowls. Refrigerate until set.

Lychee purée

Blend until smooth