Drain a can of lychee, reserving the juice.
- Blend the lychee fruits until smooth. Strain the puree to remove any fibres.
In a small bowl, mix the agar-agar powder with 2 tablespoons of the reserved lychee juice. Let it sit for 5-10 minutes to bloom.
In a saucepan, heat the heavy cream and whole milk over medium heat. Bring it just to a simmer, but do not boil.Add the bloomed agar-agar mixture to the hot cream-milk mixture.
- Stir continuously until the agar-agar is completely dissolved.Add the lychee puree and rose water to the mixture. Stir well to combine.
- Divide the mixture evenly between two serving glasses or moulds.
- Allow the Panna Cotta to cool to room temperature before transferring to the refrigerator. Chill for at least 4 hours or until set.Once set, garnish with diced lychee fruits and edible rose petals.Serve chilled.
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