Three Layer Cake

Lychee Jelly and Coconut, Lime, Ginger and Vanilla Bean Pannacotta

Jelly - serves 50 triangles 

• 1/2 cup lychee juice. (juice should be clear)
• 1/3 cup caster sugar
• 1 tbl gelatin
• 2 tbl water

Panna – serves 18 triangles

• 2 tbl water
• 2 tsp gelatin
• 1/3 cup sifted icing sugar
• 3 thinly sliced pieces of ginger
• Grated zest of 1 lime.
• 1 vanilla bean, split and scraped
• 1 cup cream
• 1 cup coconut cream

 
­To make jelly:

1. Place water in a bowl and sprinkle over the gelatin. Make sure it is even otherwise you will get a huge hard gob in the middle. Stand until absorbed (should be like a grainy thick sauce)

2. Lightly grease moulds with vegetable oil or any other non flavoured oil.

3. In a saucepan over medium heat, heat juice and sugar and stir until dissolved.

4. Bring to the boil and simmer for 3 mins. Add gelatin mixture and stir for a further 2 mins.

5. Remove from heat and let it cool slightly for at least 20 mins.

6. Spray moulds with canola oil. Pour into moulds about a 1/3, halfway.

7. Put in fridge to set. Should only take an hour or so.

 

To make pannacotta:

1. Place water in a bowl and sprinkle over the gelatin. Make sure it is even otherwise you will get a huge hard gob in the middle. Stand until absorbed (should be like a grainy thick sauce)

2. Place creams, sugar, lime zest, ginger and vanilla bean into saucepan and over medium heat stir occasionally.

3. Bring cream to boil and stir in gelatin, cooking for a further 1 –2 mins to dissolve the gelatin.

4. Remove from heat and allow to cool (1 hour) before pouring over set jelly. Make sure to strain the liquid first.

 
Make sure mixture is cool before pouring into moulds as it will melt the oil needed to separate later on.

Look at using some sort of garnish like rosebud or banana leaf.

Photo Credits:  Chinese Lychee (Yali Shi), Pannacotta (Chris Chun)