Khúc Bạch Vải (Lychee & Almond Panna Cotta)
Món truyền thống · Vietnamese
A classic Vietnamese dessert featuring a silky smooth panna cotta infused with almond and topped with fresh lychees and a hint of rosewater.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Heavy cream500 ml
- Condensed milk150 ml
- Gelatin powder10 g
- Cold water50 ml
- Almond extract1 tsp
- Rosewater1/2 tsp
- Fresh lychees200 g
- Sliced almonds, toasted2 tbsp
- Saltpinch
Các bước
- 1
Bloom gelatin powder in cold water for 5-10 minutes.
- 2
In a saucepan, combine heavy cream and condensed milk. Heat gently over medium-low heat until warm, but not boiling. Stir until smooth.
- 3
Remove from heat. Add the bloomed gelatin mixture and stir until completely dissolved.
- 4
Stir in almond extract, rosewater, and a pinch of salt.
- 5
Pour the mixture into 4 individual serving ramekins or glasses.
- 6
Chill in the refrigerator for at least 4 hours, or until set.
- 7
Peel and pit the fresh lychees. Arrange them on top of the set panna cotta.
- 8
Garnish with toasted sliced almonds.
