Lychee Panna Cotta With Sugared Basil Leaves

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Three 15-ounce cans lychees in syrup, drained (see Note)

2 cups heavy cream, at room temperature

1 1/2 teaspoons unflavored gelatin

2 tablespoons water

1/2 cup granulated sugar

1 large egg white

8 basil leaves

1/4 cup superfine sugar

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