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Lychee panna cotta served in elegant dessert cups, topped with fresh lychees and mint leaves.
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🌸 Lychee Panna Cotta (Creamy, Floral & Silky Smooth)

This Lychee Panna Cotta is a light, silky, and delicately floral dessert made with blended lychees, cream, and a touch of vanilla. Optional lychee extract intensifies the fruitiness for a more vibrant, aromatic flavor. The texture is smooth and creamy, while the lychee adds natural sweetness and a tropical elegance. This panna cotta sets beautifully and pairs perfectly with fresh lychees, mint, or edible flowers—making it ideal for summer gatherings, romantic dinners, or any occasion that calls for a refined, refreshing dessert.
Course Dessert, No-Bake Dessert, Summer Dessert
Cuisine Asian-inspired, Fusion, Modern Dessert
Keyword asian fusion dessert, creamy panna cotta, easy panna cotta, elegant desserts, lychee cream dessert, lychee dessert, lychee extract recipe, lychee panna cotta, no bake desserts, panna cotta recipe, sugar cloud baking recipes, tropical desserts
Prep Time 10 minutes
Cook Time 5 minutes
Chill time 4 hours
Total Time 4 hours 15 minutes
Servings 5 servings
Calories 270kcal
Cost $6 per batch

Equipment

  • Blender or food processor (for lychee purĂ©e)
  • Fine mesh strainer (optional, for extra-smooth texture)
  • Small saucepan
  • Whisk
  • Measuring cups and spoons
  • Mixing bowl
  • Ramekins, dessert cups, or silicone molds
  • Refrigerator space for chilling

Ingredients

For the Lychee Panna Cotta

  • 1 can 14–20 oz lychees in syrup
  • 1 cup heavy cream
  • 1 cup whole milk
  • â…“ cup sugar reduce if lychees are very sweet
  • 2 ½ tsp unflavored gelatin or 1 packet
  • 1 tsp vanilla extract
  • ¼–½ tsp lychee extract optional, but enhances flavor
  • a pinch of salt

For Garnish

  • Fresh lychees
  • Mint leaves
  • Edible flowers optional
  • Lychee syrup drizzle

Instructions

Prepare the Lychee Purée

  • Drain canned lychees, reserving ½ cup of the syrup.
  • Blend lychees + syrup until smooth.
  • Strain for extra-silky texture (optional).

Bloom the Gelatin

  • Add gelatin to 3 tbsp cold water and let sit 5 minutes until spongy.

Heat the Cream Base

  • Combine heavy cream, milk, sugar, and salt in a saucepan.
  • Heat over medium until hot and steaming (do not boil).
  • Remove from heat and whisk in bloomed gelatin until dissolved.

Add Lychee + Flavoring

  • Stir in lychee purĂ©e and vanilla.
  • Add ¼–½ tsp lychee extract if using—start small, it's potent.
  • Taste and adjust sweetness or floral intensity as desired.

Pour + Chill

  • Pour the mixture into ramekins, cups, or molds.
  • Refrigerate at least 4 hours or until set.

Serve

  • Garnish with fresh lychees, a drizzle of syrup, mint, or edible flowers.

Notes

  • Straining the lychee purĂ©e is optional but recommended for the silkiest panna cotta. It removes fibers and ensures a smooth, restaurant-style texture.
  • Taste the lychee mixture before chilling. Lychees vary in sweetness—adjust sugar or syrup as needed.
  • Lychee extract is potent. Start with ÂĽ tsp and increase only if you want a stronger floral-fruity flavor.
  • Do not let the cream boil. Boiling can affect the final texture and cause the panna cotta to separate.
  • Blooming gelatin properly is essential. If the gelatin is not fully dissolved, you may get grainy or unevenly set panna cotta.
  • For a firmer texture, increase gelatin to 3 teaspoons. For a softer, more delicate set, reduce slightly.
  • Use cold molds or cups. This helps the panna cotta set more evenly and prevents separation.
  • Serve very cold. Panna cotta’s flavor is soft and subtle—chilling enhances the creamy structure and light floral notes.
  • Garnish just before serving to avoid wilting mint or sinking fresh fruit.