The Ritual Master Ingredients :
500ml double cream (I used the light version that doesn’t work for whipped cream but is more digest in a panna cotta)
40gr caster sugar
3 gelatin sheets
2-4 tablespoons rose water
1 can of lychees
fresh raspberries
With panna cotta, you always start by soaking your gelatin sheets in a bowl of cold water.
Then pour your cream and sugar in a saucepan, and slowly bring to a boil, stirring so that the bottom doesn’t stick. Take off the heat the moment it starts bubbling, and dissolve the drained gelatin sheets. Then add 2 to 4 tablespoons of rose water, depending on your love for the flavour, and pour.
My cups were pretty small, so a full lychee would have taken too much space. Cut them in however small pieces you like, they will mainly stay at the bottom, but some of them could migrate inside your panna cotta, so let them be.
Refrigerate for 3 hours or overnight, then decorate with fresh raspberries.
I recommend taking them out of the fridge a good hour before serving, so the gelatin is just right.
Bon appétit !
