1. Using a blender blitz the lychees along with the juice and put into a saucepan.
2. Add the coconut milk to the lychees. Bash the lemongrass to release their flavour and add to the coconut milk mixture. Bring to a gentle simmer then cover the saucepan and switch off the heat. Allow the lemongrass to infuse for half an hour or so.
3. Soak the gelatine leaves in a little water for five minutes until softened.
4. Strain the coconut milk and return the mixture back on a low to medium heat. Make sure you do not boil the mixture.
5. Add the caster sugar, cream and gelatine leaves to the warm coconut milk. Squeeze the gelatine leaves of excess water and before you add them. Continue to stir until all the gelatine leaves dissolves.
6. Remove from heat. Using kitchen paper, or a pastry brush very lightly oil the ramekin.
7. Pour the coconut milk mixture into the moulds.
8. Allow to cool before putting into the refrigerator. Refrigerate for at least 4 hours or until set.
For the Lychee and Coconut Granita
1. Combine all the ingredients into a suitable container for the freezer. Freeze overnight. Once ready to serve, use a fork to break up the crystals and serve with the lychees and panna cotta.