- First make the panna cotta, heat coconut cream, lychee syrup and oat milk in a saucepan until simmering. Take off heat and stir in gelatine leaves until dissolved. Allow to cool slightly before pouring into glasses, allowing 100ml per person. Place in fridge to set completely – approximately. 3-4 hours (or overnight).
- To make the sponge, preheat oven to 175 degrees Celsius, fan. In one mixing bowl beat egg yolks and 50g sugar until pale. Fold in flour mix. In a stand mixer, whisk egg whites along with cream of tartar until soft peaks. Slowly add 100g of sugar until thick and glossy (like meringue). Gently fold egg whites into egg yolk mixture, once combined pour into lined baking tin and bake for 35mins (checking after 30). It is ready when skewer come out clean. Allow to cool before placing in fridge to set.
- Make the martini mix by adding vodka, lychee syrup and vermouth with ice into a cocktail shaker and strain into container until required.
- For garnish, puree tinned lychee flesh and set aside. For fresh lychees carefully cut in half, peel the skin, and remove seed. Set aside flesh until required.
- To plate up, using a cookie cutter cut disc of sponge and place on top of panna cotta, measure 30ml of martini mix and soak into sponge. Top sponge with lychee puree and cut lychee segments. Top with maraschino garnish. Enjoy!