Whilst I love an Australian summer, its heady melange of heat and humidity makes dessert options when entertaining a fairly meticulous task. I have been wanting to make this delightful confection of panna cotta, berry jelly, and lychee granita for quite some time since sampling a similar version at Little Truffle because its flavours are so seasonal and light on the palate. Moreover, I am a highly visual person and I love how its presentation evokes everything I love about summer - vibrant colours, fresh berries, and gorgeously dainty florals!
For the panna cotta, I used David Leibovitz's recipe (the half-and-half version); an absolutely obligatory recipe for any discerning dessert aficionado's repertoire. Once it set, I layered it with berry jelly and then embellished them with a lychee granita I made in advance as well as a pretty scattering of red currants and edible flowers (both of which I acquired at Ferry Rd Market, but should be found in any fine fruit purveyor). The combination of the granita with the creamy tones and gelatinous lucidity of the jelly is the perfect foil to a sweltering summer's day and I'm looking forward to experimenting with even more whimsical versions of this theme (think, coconut milk panna cotta and mango granita!).
Much love, Mandy. xx