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1
[For the preparation] Soak the gelatin sheet in cold water.
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2
Thoroughly combine the agar and sugar (for the lychee jello).
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3
[For the rose panna cotta] Heat the milk in a pot.
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4
Add the dried rose petals and cook over low heat for several minutes until very fragrant.
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5
Remove from heat and let it steam.
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6
After it has steamed for 10 or more minutes, strain through a tea strainer.
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7
Use a spatula to press out every last drop.
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8
Add the granulated sugar and heat to 60C.
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9
Once it reaches 60C, remove from heat.
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10
Add the gelatin to dissolve, then add the heavy cream.
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11
Pour into cups and let it cool and set.
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12
[For the raspberry jello] Thoroughly combine the raspberry puree, water, and granulated sugar.
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13
Remove 1/3 and heat on the stove.
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14
Once it reaches 60C, remove from heat and add the gelatin to dissolve.
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15
Add the remaining puree water mixture and stir.
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16
Place the bowl into a bowl filled with ice water to chill.
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17
After it has chilled for several minutes, pour over the completely set rose panna cotta.
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18
Let it chill and set.
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19
[For the lychee puree] If you are going to puree the lychee by hand, remove the skins and the seeds.
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20
Add 10% of the lychee weight in sugar and mix together with a blender.
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21
Thoroughly combine the puree and water.
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22
Heat half of the mixture on the stove until it reaches 85C.
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23
Remove from heat and add the combined agar and sugar.
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24
Place into a Tupperware or plastic container and let it chill to set.
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25
Once it has set, remove from the refrigerator and use a spoon to break it apart.
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26
Pour the broken up jello into the cups and decorate with peeled lychee.
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27
These are the lychee that I used.
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28
I bought some green ones which had a very rich flavor.
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29
This is the raspberry puree that I always use.
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30
This is a German brand of gelatin.
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31
It has very little of the characteristic gelatin smell, and creates a translucent finish.
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32
These are the dried rose petals that I used.
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33
(I used red petals this time.)
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34
Ito-en was selling them in unpackaged, loose form from 10 g.
