Lemon Grass Panna Cotta with Tropical Lychee Salsa
Lemon Grass Panna Cotta:
1 1/2 cups heavy cream
1 cup whole milk
1/2 cup sugar
1/2 jar Thai Kitchen® Lemongrass, stalks cut into thirds
1 envelope unflavored gelatin
1/4 cup cold water
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. For the Panna Cotta, mix cream, milk, sugar and lemongrass 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.
2. 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.
3. Refrigerate 4 hours or until set. Meanwhile, for the Lychee Salsa, mix lychees, mango, kiwi, coconut and mint in small bowl. Refrigerate until ready to serve. Spoon Lychee Salsa on top of each panna cotta to serve.