Jelly with lychee

First we will cook panna cotta, then jelly. So, let's get started...

Fill the gelatin with a small amount of water and leave for 5 minutes. During this time, the gelatin will swell. Pour the milk into a saucepan, put it on a slow fire and heat it, but do not boil it! Add the squeezed gelatin to the milk, mix until it completely dissolves.

The next step will be adding cream and sugar to the saucepan. Bring the mixture to a boil, remove from heat, let it cool down a little (for 7 minutes), then add vanilla extract, mix. When the mixture cools down to room temperature, pour it into small glasses or cream bowls in the amount of six pieces. We put the glasses (cremans) in the refrigerator for 1 hour (you can do more, 1 hour is the minimum time).

Soak the gelatin again in cold water for 5 minutes. At this time, pour water into a small saucepan, pour a pinch of red food coloring, add sugar. Mix everything and send it to a slow fire. Pour in the rose water. Squeeze out the gelatin sheets and put them in a saucepan, mix until the gelatin is completely dissolved. Cool to room temperature.

Lychees are cleaned from the shell, cut in half and extract a bone from each. We take the glasses out of the refrigerator - Panna Cotta should already be frozen. We put three halves of liches in each cup with cuts down. Pour the jelly on top, then put the dessert in the refrigerator for at least half an hour.

When this time has passed, dessert can be served to the table.

Bon appetit!