Ingredients
Panna Cotta:
• 1 sachet unflavoured gelatine (about 15ml)
• 10ml litchi juice
• 500ml heavy cream
• 125ml full cream milk
• 125ml litchi juice
• 1/3 cup Selati Castor snow
Litchi Compote:
• 250ml peeled and stoned litchis
• 125ml litchi juice
• 15ml Selati castor snow
Instructions
Panna Cotta:
• In a very small saucepan sprinkle gelatine over 10ml of litchi juice and let stand for about 1 minute to soften.
• Heat gelatine mixture over low heat until gelatine is dissolved and remove pan from heat.
• In a large saucepan bring cream, litchi juice, milk, and sugar just to a boil over moderately high heat, stirring.
• Remove pan from heat and stir in gelatine mixture.
• Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, overnight.
• To serve: Dip ramekins, 1 at a time, into a bowl of hot water for 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto a small plate. Top with compote.
Compote:
• Place all ingredients in a saucepan and bring to the boil.
• Allow to boil until fruit breaks up.
• Use a stick blender to smooth the compote or serve a more rustic compote without blending.