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Perfect Jasmine Tea Panna Cotta Recipe with Lychee Syrup and Rose Petals

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A delicate and creamy panna cotta infused with floral jasmine tea, topped with sweet lychee syrup and garnished with edible rose petals for a refreshing and elegant dessert.

Ingredients

Scale
  • 2 cups heavy cream (480 ml)
  • 1 cup whole milk (240 ml)
  • ⅓ cup granulated sugar (65 g)
  • 1 jasmine tea bag
  • 2 ½ teaspoons gelatin powder (about 7 g)
  • 3 tablespoons cold water (45 ml)
  • 1 cup canned lychees in syrup (240 ml, including syrup)
  • 2 tablespoons granulated sugar (25 g)
  • 1 teaspoon fresh lemon juice (5 ml)
  • Edible rose petals (a few per serving)
  • Fresh mint leaves (optional)

Instructions

  1. Sprinkle 2 ½ teaspoons of gelatin over 3 tablespoons of cold water in a small bowl. Let it sit for 5 minutes until spongy.
  2. In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, and ⅓ cup sugar. Heat over medium heat until it just starts to simmer (about 5 minutes), stirring occasionally to dissolve the sugar.
  3. Remove from heat, add the jasmine tea bag, and steep for 8–10 minutes. Taste after 8 minutes to avoid bitterness.
  4. Remove the tea bag and gently squeeze to extract liquid. Pour the mixture through a fine mesh sieve into a clean bowl to remove leaves.
  5. Warm the bloomed gelatin in the microwave for 10–15 seconds or over a double boiler until melted. Stir the melted gelatin into the warm cream mixture until fully combined.
  6. Divide the panna cotta mixture evenly into serving glasses or ramekins (4–6 oz each). Let cool to room temperature, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
  7. Drain canned lychees, reserving ½ cup syrup. In a small saucepan, combine syrup with 2 tablespoons sugar and 1 teaspoon lemon juice. Heat gently over low heat until sugar dissolves.
  8. Blend in drained lychees until smooth or slightly chunky. Chill the syrup before serving.
  9. Once panna cotta has set, spoon chilled lychee syrup over each serving and garnish with edible rose petals and optional mint leaves. Serve immediately.

Notes

Blooming the gelatin properly is crucial to avoid lumps and ensure a smooth set. Steep jasmine tea for 8-10 minutes to get a strong floral flavor without bitterness. Lychee syrup can be made a day ahead and stored in the fridge for up to one week. Use dried edible rose petals if fresh are unavailable. For a dairy-free version, substitute cream and milk with full-fat coconut milk and gelatin with agar-agar.

Nutrition

Keywords: panna cotta, jasmine tea, lychee syrup, rose petals, creamy dessert, floral dessert, easy panna cotta, elegant dessert

Find it online: https://chrisfeasts.com/perfect-jasmine-tea-panna-cotta-recipe-with-lychee-syrup-and-rose-petals/