The top photo is Fresh Raspberry and Lychee Panna Cotta
2 Cups Heavy Cream
1 1/2 Cup Half and Half
1/2 Cup Lychee Juice
3 sheets Gelatin
1 Tablespoon Vanilla
1/2 Cup Sugar
Simmer all the above except Gelatin do not bring milk to boil
add Gelatin and Vanilla and let cool down at least 30 minutes.
Add Fresh or Canned Lychee and Fresh Raspberries to decorative glassware or ramekins
cover each glass with cellophane and chill.
My daughter Frenchie made the Little Tiny Red Velvet Ice Cream Scoop Cupcakes,
inspired by the Neely's program the other day. They used the regular sized cups but we saw these bite sized and tried it.
Just enough sinfullness.