Recipe: Chè Khúc Bạch – Almond Panna Cotta Lychee Dessert

Recipe: Chè Khúc Bạch – Almond Panna Cotta Lychee Dessert

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By Helen Le Published: June 24, 2013

  • Prep: 15 mins
  • Cook: 20 mins
  • Ready In: 35 mins

  • Yield: 1 cup (1 Servings)

A hot dessert trend in Vietnam in Summer 2013

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Ingredients
Instructions
  • In a small bowl, add 4 tbsp cold water and sprinkle the gelatin powder over the surface. Do not dump them in a pile, as the granules in the middle won’t dissolve. Let stand for 5 to 10 minutes. This process is called blooming gelatin.
    buoc 1
  • Place the bowl of bloomed gelatin in the above tray of hot water and stir well until completely dissolved.
    buoc 2
  • Add the gelatin liquid to the milk and whipping cream mixture and stir well. Then cover and refrigerate for at least 5 hours until set. Then run a paring knife along the edges and transfer it to a plate by placing the plate unside down on top and flip them over. Use a wave knife to cut into 1×1 inch (3x3cm) cubes. *If you would like to make green tea panna cotta, dissolve 1 tsp green tea powder with 50ml hot milk. Then add to the mixture. (Remember to less 50ml milk from the original recipe)
    buoc 3
  • Toast the sliced almond in a pan until golden brown. Shake the pan instead of stirring to keep the almond slices stay in their shape.
    buoc 4
  • Mix the canned lychee and longan in syrup together. It is ideal if you can use fresh lychee. In that case, peel and remove the seeds. Then soak them in a syrup made by combining 1 part sugar and 5 parts water.
    buoc 5
  • To assemble the dessert, fill a large tea cup half-full with crused ice. Ladle some lychee, longan and syrup over the ice. Add a few panna cotta cubes, and sprinke the toasted sliced almond on top.
    buoc 6

Post By Helen Le (245 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE: http://goo.gl/upfRRU

Website: → Danang Cuisine

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  • http://www.tuoitho.net/diary/view/63042/09halu Mac Luu Ha

    It is simple and easy to make, but i don’t like gelantin, i make silky tofu instead.

  • Thao

    I’ve attempted to make this twice and each time, the ‘panna cotta’ doesn’t set properly, it just falls apart. Also, the gelatine seemed to have ‘sunken’ to bottom. I don’t know why, followed every instruction

    • Helen Le

      Did you dissolve the bloomed gelatin in a tray of hot water before adding to the mixture? If you did and it still sink to the bottom, maybe you should try using another brand of gelatin

    • Thao

      Thank-you for your quick response. I’ve tried it again, third time lucky 😛 I found that the hot water didn’t completely dissolve the gelatine mixture after using it to mix the cream and sugar. So I’ve popped it into the microwave, and it worked 😀 I might add more gelatine next time though, texture was abit soft. Thanks for your recipe uploads Helen, I’ve just discovered your page and slowly attempting them (only the easy ones, hehe).

    • Shizzle.myizzle

      Helen, What brand of blooming gelatin do you recommend?

  • Phan Thành Dân

    I found other recipes are all boiling the mixture of whipping cream and milk, then adding gelatin leaf (of course after soaking the leaf into water). Have you ever tried with that? Is there any difference between the 2 ways? Anyway, I love the simple way though.

    • http://danangcuisine.com Helen Le

      either way is fine :)

  • Phuong

    How many servings does this make?

  • Kimmie

    Hi Helen,

    How many tablespoons are 60g of sugar? Thanks!