Ingredients
- 36 White Chocolate Spoons
- For Lychee Panna Cotta
- 3 (15oz) cans lychees, drained
- 2 cup heavy cream
- 1.5 T gelatin
- 2 T Water
- ½ cup Sugarr
- For Moscato Gelee
- 2 cup Moscato Wine
- ½ cup Sugar
- 1 T Gelatin
Instructions
- In a blender, puree lychees and 1 cup heavy cream until smooth. Strain through a fine sieve.
- In a small saucepan combine gelatin with water and let stand until softened. Add sugar and remaining cream and cook over low heat until the sugar dissolves. Let cool and combine with lychee cream.
- Pour mixture into a 16 cavity oval mold found on webstaurantstore (Item # 980SF017) and let it chill for at least 1 hour.
- In a small saucepan combine Moscato and sugar and bring to a simmer.
- Bloom gelatin in ¼ cup water and add wine mixture.
- Pour into a ¼ sheet pan.Arrange edible flowers across the top and refrigerate for 2 to 3 hours.
- Once the gelee has set, cut around the edible flower with a diamond cutter.