Lychee Mango Coconut Panna Cotta recipe from Cinnamon

Summer is coming and everyone is thinking about nautical stripes, shorts, and flip flops already. What I love most about summer is the way we can eat lighter because there is so much fresh vegetables and fruits available to use in soups, salads, and everything else.

I found this recipe online by a blogger named Cinnamon from India and I wanted to share her recipe with you because it is just that good. I love panna cotta, mangoes and coconuts. When I found this recipe online and saw that it also included the lovely lychee fruit, it was love at first bite. Try this recipe for yourself. It is pretty easy to follow.

Let us know your favorite recipes for summer. Email them to Info@megafruitventures.com. We will post 4 of them on our blog one a week and you can vote on your favorite recipe of the 4 and we will give a prize to the number 1 favorite. Send us your recipes now.

Here is the recipe from Cinnamon.
This version is a little different, which includes Lychees, Coconut cream and Ginger!!!

Ingredients:
Cream : 200 ml
SemiWhipped cream : 200 ml
Coconut Cream : 100 ml
Sugar : 50 gms
Lychees : 100 gms, pureed
Ginger : 1 tsp, grated
Vanilla essence : few drops
Gelatin : 6 leaves

Method:

1. Soak Gelatin in cold water to soften and keep aside.
2. Take cream, coconut cream, sugar, ginger in a heavy saucepan and bring to light simmer, just till boiling for 10 mins.
3. Remove from heat and add the Lychee puree and vanilla.
4. Squeeze the excess water out of the gelatin and stir into the hot cream.
5. Allow the cream to cool completely.
6. Fold in the semi whipped cream and pour the mixture into moulds.
7. Cover with plastic wrap and refrigerate till fully set.
8. Serve with Mango Syrup and chopped lychees... errr... mine was actually Mango puree :)
9. To serve, carefully pass a knife through the edges of the mould, and place the mould in warm water for few mins and then invert on to the serving plate.

Check out Cinnamon Trail here for other great recipes from India.