Almond Jelly Longan Sweet Soup-Che Khuc Bach, Che Dau Hu Hanh Nhan Long Nhan

Vietnamese food

Adapted from Che Khuc Bach of C. Ho, my beautiful niece:

Panna Cotta with Almond extract
   1 envelope unflavored gelatin (7 g-powder)
   4 Tbs cold water
   1 cup heavy cream
   1 cup milk
   1/4 cup sugar
   1 tsp almond extract
Put water into a small bowl. Sprinkle gelatin on the top and let stand to dissolve.  In a medium saucepan, combine cream, milk and sugar on medium high heat.  Whisking constantly until sugar’s just dissolved, not boiling.  Remove from heat, whisking the dissolved gelatin, and almond extract.  Pour into a small rectangle  mold (4×7-in) cover and refrigerate it until completely set, at least 2 hours or overnight.  Remove from mold and cut into small cube.

Light syrup with almond flavor if use fresh longan
   2 cups water
   1 cups sugar
   1 tsp almond flavor
Combine water and sugar in a medium sauce pan and bring to a boil.  Remove from heat and allow to cool to room temperature and refrigerate until server. It can be store up to 2 weeks in an air tight container in the fridge.

  1 can-20oz longan, keep in the fridge over night. or 2 lbs fresh one as my niece suggested
  2 Tbs sliced almond, toasted
  Ice cubes (optional)
Divide canned longan and syrup in 4 serving bowl.  If use fresh longan, peel and seed first.  Add panna cotta cubes, sprinkles with almond slices and serve cold.  May add some ice cubes.

*Note: may use all heavy cream or all milk as your choice and add any fruit of your liking but remember some fresh fruits like pineapple will “eat” gelatin-they have an enzyme make protein in gelatin degenerate faster.

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