Lychee Panna Cotta with Lychee Ginger Sauce

Weekend busy with cooking and eating.  In my house the husband and kids never ask "Whats for dinner ?".  Their only question is "Whats the meetha today?"  So all my energies are used up on thinking and making desserts.  The difficult thing is that everyone is a small eater and don't want to repeat their dessert or Meetha.  Which is why I have to go in for small portions of everything.  This is where my shot glasses come in use :)  And I have a really large amount of them.

Since there were lots of Lychees at home I figured it was time to put them to good use.  And ginger with lychee went absolutely beautifully.  The red colouring came from using gingerale squash by Mapro 

LYCHEE PANNA COTTA WITH LYCHEE GINGER SAUCE

Serves 8

Cooking Time – 15 mins                            Setting time – 3-4 hours

INGREDIENTS

300 ml [1.5 cups] milk

250 ml [1.25 cups] fresh cream

1/3 cup sugar

4 tsp gelatin sprinkled over ½ cup milk

250 gms Lychee pulp

1. Sprinkle the gelatin over ½ cup milk and leave for 10 – 12 min to bloom.
2. Combine milk and cream alongwith sugar and heat till sugar dissolves.
3. Heat the milk with gelatin on low till it is well dissolved.  Add into the milk / cream combination stirring to ensure no lumps are seen
4. Bring to room temp and add in the lychee pulp.
5. Transfer into shot glasses and keep in fridge to set.
6. Once set then it can be topped by the sauce.  Alternatively it can be unmolded and sauce poured on top.  In case you want to unmold the panna cottas rinse the glasses, but do not wipe, before pouring in the mix.

FOR TOPPING

½ cup lychee squash

½ cup gingerale

2 tbsp cornflour dissolved in 1/2 cup water

1. Heat the lychee squash and gingerale and once it is boiling add in the cornflour.  
2. Cook for a couple of minutes till thick and the whiteness of the cornflour disappears.