Salted Plum Lychee Panna Cotta Recipes

VANILLA RUM PANNA COTTA WITH SALTED CARAMEL

Steps:

• In a small bowl, sprinkle the gelatin on 3 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
• Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, stir the softened gelatin into the hot cream until dissolved. Pour the hot cream-gelatin mixture into the cream-yogurt mixture and stir in 3 tablespoons of rum. Pour into 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and allow to chill overnight.
• Before serving, heat the caramel sauce with 2 teaspoons of rum in a small bowl in the microwave or a small saucepan set over low heat, just until warm. Spoon a thin layer of warm caramel on each cold panna cotta, sprinkle with fleur de sel, and serve.

SALTED PLUM LYCHEE PANNA COTTA RECIPE

Steps:

• Because agar-agar is seaweed-based and fairly delicate to work with, this recipe might be one you can't multitask until you get a good feel for it. Handle with care, and let's hope you don't have to frustratingly do it over and over again.
• Heat water and salted plum powder in pot over medium heat. When it starts to steam (not boil!), add lime juice and agar-agar. Whisk until agar-agar dissolves. Continue to whisk for 1 minute, or until the mixture thickens. Remove from heat and pour in a container, then let cool to room temperature. Refrigerate to settle. Once it settles, add to a blender and puree until it forms a thicker saucy consistency. Store in fridge until you're ready to bust that bad boy out!
• If using gelatin sheets, add to a bowl of ice-cold water and submerge. Soak (aka let the gelatin bloom) for 5-7 minutes, or until the sheets soften. To prevent sheets from breaking down, drain water immediately after the 5-7 minutes and gently wring out remaining water from the sheets, just like you were wringing out a towel.
• If using powdered gelatin, place gelatin in a bowl and add 1/3 cup heavy cream. Let it sit. Let it bloom.
• If using a fun mold to shape and pop out your panna cotta, brush a light layer of cooking oil on the bottom and sides.
• Next, drain syrup from can of lychee (or save for a lychee-flavored cocktail or anything else that could use an "infused" sugary syrup, yuuuuummers!). Add lychees to a blender and puree until smooth. Set aside.
• This next step is very delicate because gelatin in any form is fairly unstable, so this may take some trial and error, based on a balance of your heat and your feel for that heat. You'll know what I mean if you mess up. If you don't, you're a natural-born talent!
• Heat a pot with milk, sugar, and remaining heavy cream on medium-low heat until sugar dissolves and liquid is warm enough to touch. Like the Salted Plum Sauce, the milk, sugar, and heavy cream should steam but not boil. If you have a thermometer, DO NOT go over 145°F.
• Next, add gelatin (sheets or powdered in heavy cream), then whisk until gelatin dissolves. This will take a few minutes.
• Remove from heat, then immediately add lychee puree while the cream is still warm. Mix gently with a spatula.
• Ladle into ramekins, small bowls, your preferred fancy or not-so-fancy container, or into your pre-oil-brushed mold.
• Refrigerate, carefully. Gelatin is fairly docile and irritably unstable. As it cools, however, panna cotta should solidify within an hour.
• If after 2 hours it still hasn't settled, don't fret-you can still recover. Recombine the cream in a pot and warm to right below boiling. Add a tad bit more (bloomed) gelatin, then remove from heat. Repour into molds. Be careful not to add too much gelatin, which will result in a stiff, less creamy panna cotta, more of a superstiff Jell-O than panna cotta.
• Garnish with a thin layer of Salted Plum Sauce on top of your final plating-do fancy dots or a paintbrush swipe if you would like-and edible flowers (if you somehow got these) and pomegranate seeds (if in season and available). Bon appetit, y'all.

LYCHEE & PASSION FRUIT PANNA COTTAS

Steps:

• Make the passion fruit jelly first. Heat the passion fruit juice and sugar in a saucepan, stirring, until the sugar has completely dissolved. Meanwhile, put the 2 sheets of gelatine in cold water and leave to soak for about 5 mins until soft. Take the juice off the heat. Add the gelatine and stir until it melts, then stir in the passion fruit seeds. Pour into 6 dariole moulds, or a similar container that can be turned out. Chill for 1 hr or until firmly set.
• Purée the cream, milk, sugar, vanilla paste and lychees in a food processor or a blender. Sieve and pour into a saucepan. While it's heating, soak the 5 sheets of gelatine in cold water, as before, until soft. When the cream is just under boiling, remove from the heat. Squeeze the water from the gelatine, add sheets to the cream mixture, then stir until dissolved. Cool to room temperature. Stir, then pour into the moulds. Chill for at least 3 hrs or up to a day, to set. Can be done a day ahead.
• When ready to serve, pour boiling water into a bowl. Dip sides of each mould into the water, holding it in for a second. Place a plate on top and flip over to turn out. Serve the panna cottas with extra lychees, some curd and more passion fruit flesh.