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Lychee Panna Cotta with Passion Fruit Jelly

The sweetness of the lychees mixed with the tropical tartness of the pomegranate makes you dream of tropical islands...


For the panna cotta
75 grams Golden Caster Sugar
3 Gelatine bronze leaves, pre-soaked
100 ml Lychee puree
400 ml Double Cream
For the passion fruit jellly
220 ml Passion fruit puree
50 grams Golden Caster Sugar
2 Gelatine bronze leaves, pre-soaked
For the garnish
6 Lychee peeled and stoned
3 Passion fruit


  1. To make the Lychee Panna Cotta pour the cream, lychee puree and pre soaked gelatine leaves into a heavy pan and bring to the boil. Once boiled, pour the mixture through a fine sieve and into a pouring jug.
  2. Pour the mixture into 6 glasses and place straight into the fridge for at least 1½hrs to set.
  3. To make the Passion Fruit Jelly in a heavy pan heat the fruit purée, sugar and pre soaked gelatine leaves stirring until the sugar and the gelatine is completely dissolved. Heat until it starts to boil, then pour the mixture through a fine sieve to ensure there are no lumps in the jelly.
  4. Pour this equally over the 6 glasses of Panna Cotta and chill to set.
  5. To decorate, place one lychee and some passion fruit over each of the glasses and serve.

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