Jasmine Tea Panna Cotta with Lychee
A silky panna cotta infused with jasmine green tea, topped with fresh lychee and a jasmine-honey syrup—floral, creamy, and utterly delicate.
Jasmine tea and cream are a match made in heaven. When you steep the tea in warm cream, its floral perfume blooms into something intoxicating—a panna cotta that smells like a garden at dusk.
Lychee is jasmine's perfect fruit companion. Its juicy, perfumed sweetness mirrors and amplifies the tea's floral character, creating layers of aroma that feel exotic yet harmonious.
The key to this panna cotta is restraint with gelatin—you want it to barely hold its shape, trembling on the spoon. That delicate wobble is what makes each bite feel like silk dissolving on the tongue.
Serve in clear glasses to show off the pale jade color of the tea-infused cream, topped with glistening lychee and a drizzle of jasmine-honey syrup. It's a dessert that looks as ethereal as it tastes.
Ingredients
- 2 cups heavy cream
- 2 tbsp loose jasmine green tea
- 3 tbsp honey
- 1.5 tsp powdered gelatin
- 2 tbsp cold water
- 1/2 cup whole milk
- 6 fresh lychees, peeled and halved (or canned)
- 1 tbsp honey mixed with 1 tbsp warm jasmine tea (for syrup)
How to make it
- 1Sprinkle gelatin over cold water in a small bowl. Let bloom for 5 minutes.
- 2Heat cream in a saucepan until just simmering. Remove from heat, add jasmine tea leaves, cover, and steep 15 minutes.
- 3Strain cream through a fine sieve, pressing leaves gently. Return to low heat and stir in honey until dissolved.
- 4Add bloomed gelatin and stir until completely melted. Stir in milk.
- 5Pour into 4 glasses or ramekins. Cool to room temperature, then refrigerate at least 6 hours (overnight is best).
- 6To serve, top with lychee halves and drizzle with jasmine-honey syrup.
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