This dessert recipe from Tony Fleming is a beautifully balanced dish of powerful flavours, with rose, lychee and rosemary used to just the right degree for a harmonious outcome. The buttermilk panna cotta is a wonderfully creamy counterpart to the tangy lychee granita, while the raspberry and rose iced tea adds a fragrant element to the dish.
The folder name
Please choose a different name.
Please enter a name for the new folder.
To make the lychee granita, heat 100g of the sparkling water with the sugar to dissolve. Add the purée, followed by the remaining sparkling water
500g of sparkling water
500g of lychee purée
100g of sugar
Pass into a shallow tray and freeze. Once frozen, scrape with a fork and reserve in the freezer
To make the panna cotta, bring the sugar, vanilla, rosemary and half of the cream to the boil. Add the gelatine, stir to dissolve and pass into a container set over a bowl of ice to chill
25g of sugar
1 vanilla pod, seeds scraped
8g of rosemary
100g of whipping cream
2 gelatine leaves, soaked
Add the buttermilk, lemon juice and the remaining cream, pour into dariole moulds and transfer to the fridge for at least 2 hours to set
300g of buttermilk
1/4 lemon juice
100g of whipping cream
For the iced tea, bring the sugar and water to the boil, add the raspberries and transfer to a heatproof bowl. Add the lemon juice, cover with cling film and heat over a bain marie of simmering water for around 1 hour, until all the juice has come out of the raspberries
200g of sugar
100g of water
1kg frozen raspberries
15g of lemon juice
Transfer to a muslin bag set over a jug to catch the liquid that drips through. Once cool, add the rose essence and reserve in the fridge
1g of rose essence, to every 400ml raspberry stock produced
To plate, loosen the panna cotta by gently running the moulds under warm water. Carefully tip onto the plates, place a rose petal on top and spoon some granita around the sides. Serve the tea on the side in a teapot filled with rose petals
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.