Coconut Milk Pannacotta with Vanilla Ice Cream and Lychees

Soak gelatin in cold water. Slit the vanilla bean lengthwise, scrape out the pulp (use the pulp for decoration). Boil whipping cream with vanilla pulp in a high saucepan over medium heat to 250 ml. Stir in the coconut milk, orange zest and sugar and continue to cook at a low temperature for 5 minutes.

Remove coconut cream from the kitchen stove. Squeeze gelatin, let it melt while stirring, cool a bit and pour into 4 ramekins (e.g. yogurt cups). Leave to cool for at least 6 hours, preferably overnight.

Form the vanilla ice cream into balls, roll in the coconut flakes and freeze another time. Cut the butter into small cubes and refrigerate.

Drain the lychees in a sieve, reserving the juice. Cut the lemongrass into fine rings. Rinse the lime and pat dry. Finely grate the lime peel and squeeze out the fruit juice. Boil 3 tbsp lime juice with lemongrass and lychee juice to 100 ml and pour through a fine sieve into a saucepan. Squeeze out the lemongrass.

About 15 min before serving, put vanilla ice cream in the refrigerator to soften a little. Briefly dip yogurt cups in warm water and invert coconut panna cotta onto serving plates.

Bubble the lychee juice with the lime zest and remove from the kitchen stove. Blend in cold butter with a pastry blender until melted. Add the lychees and toss on the stove until lukewarm.

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