Directions

1. Drain a can of lychee, reserving the juice.

2. Blend the lychee fruits until smooth. Strain the puree to remove any fibres.

3. 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.

4. 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.

5. Stir continuously until the agar-agar is completely dissolved.Add the lychee puree and rose water to the mixture. Stir well to combine.
6. Divide the mixture evenly between two serving glasses or moulds.
7. 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.