Lemon Grass Panna Cotta with Tropical Lychee Salsa

Lemon Grass Panna Cotta with Tropical Lychee Salsa

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The delicate flavors and subtle floral and citrus aromas of lychee and lemon grass are paired in this panna cotta dessert topped with tropical fruit salsa.
  • 20m

    prep time

  • 10m

    Cook Time

  • 357


  • 12



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Lemon Grass Panna Cotta

  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup sugar
  • 4 pieces (4-inches each) lemon grass, cut into thirds
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water

Lychee Salsa

  • 1/2 cup drained canned lychees, quartered
  • 1/2 cup finely chopped peeled ripe mango
  • 1/4 cup finely chopped peeled kiwi
  • 1/4 cup flaked coconut, toasted
  • 2 teaspoons finely chopped fresh mint
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • For the Panna Cotta, mix cream, milk, sugar and lemon grass in medium saucepan. Bring just to boil on medium heat, stirring occasionally. Remove from heat. Let stand 1 hour. Sprinkle gelatin evenly over water in small bowl. Let stand 5 minutes or until gelatin is softened

  • Strain cream mixture, discarding stalks. Return cream mixture to the saucepan. Heat on low heat 2 to 3 minutes. Add softened gelatin; stir until gelatin is completely dissolved. Pour mixture into medium bowl set in a larger bowl of ice water. Stir frequently with rubber spatula about 10 minutes or until mixture is cooled. Pour into 6 dessert dishes. Cover with plastic wrap

  • Refrigerate 4 hours or until set. Meanwhile, for the Lychee Salsa, mix lychees, mango, kiwi, coconut, mint and vanilla in small bowl. Refrigerate until ready to serve. Spoon Lychee Salsa on top of each panna cotta to serve.

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