Lychee Panna Cotta with Rosewater Syrup

Lychee Panna Cotta

• 425 g tinned lychees in syrup, pitted (drained weight 180 g)
• 500 g double cream
• 250 g whole milk
• 80 g granulated sugar
• 4 gelatine leaves, soaked in cold water for 5 minutes

Rose Water Syrup

• 80 g caster sugar
• 2 tsp rose water
• 1 - 2 drops pink food colouring (opsional)
• 2 tsp dried rose petals