Khúc Bạch Vải with Coconut & Pandan
60% chuẩn vị · Vietnamese Fusion
A creative twist on Khúc Bạch Vải, incorporating the tropical flavors of coconut milk and aromatic pandan leaf for a unique regional variation.
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
- Coconut milk300 ml
- Heavy cream200 ml
- Sugar80 g
- Pandan leaves, bruised3-4
- Gelatin powder10 g
- Cold water50 ml
- Fresh mango, diced150 g
- Toasted coconut flakes2 tbsp
Các bước
- 1
Bloom gelatin powder in cold water for 5-10 minutes.
- 2
In a saucepan, combine coconut milk, heavy cream, sugar, and bruised pandan leaves. Heat gently over medium-low heat until sugar dissolves and the mixture is warm. Let it infuse for 10-15 minutes.
- 3
Remove pandan leaves. Reheat the mixture slightly if needed. Stir in the bloomed gelatin until fully dissolved.
- 4
Strain the mixture to ensure smoothness. Pour into 4 serving bowls or glasses.
- 5
Chill in the refrigerator for at least 4 hours, or until set.
- 6
Top the set dessert with fresh diced mango.
- 7
Garnish with toasted coconut flakes.
