Chè khúc bạch is almond tofu with lychee sweet soup. The “tofu” is whipping cream and milk set with gelatine and flavoured with almond oil, cut into pieces and served cool with lychee, sugar syrup and roasted almond slices. It suits hot summer days, and it’s easy to make at home. Ingredients 250 g whipping cream 250 g fresh milk 1 can of lychee (or longan, peach or other fruit) 10 ml almond oil 200 g sugar 580 ml water 25 g gelatine powder 25 g sliced almonds How to make chè khúc bạch 1. Bloom the gelatine Mix the gelatine powder with 80 ml of water and wait a short time for the gelatine to bloom, then heat it until it dissolves. 2. Make the syrup, almonds and almond tofu Cook a syrup from 500 ml water and 100 g sugar. Let it cool, then refrigerate it. Roast the almond slices until they are quite golden. Let them cool and seal them in a jar to keep them crisp. Stir the whipping cream, milk and the remaining 100 g sugar together. Cook over low heat, stirring constantly, until the milk is hot but not boiling. Add the gelatine. When the sugar has dissolved, add the almond oil and pour the mixture into molds. Let it cool, then put it in the fridge to set. 3. Cut and serve Cut the almond tofu into small pieces with a corrugated knife. Mix the almonds (the almond tofu pieces), lychee and the cooked syrup, scoop it into a cup and sprinkle some almond slices on top. Eat it cool. Share:
