Dessertscookfastrecipes
Chocolate and Mango Vietnamese Panna Cotta Sweet Soup
A decadent twist on the classic Chè Khúc Bạch, this version features rich chocolate panna cotta cubes and sweet mango pieces, all in a fragrant pandan-infused syrup.
👥 8 Servings⏱️ Prep & Cook: 4h 30m⏳ Prep: 20 min🔥 Cook: 10 min👤 James Carter📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- pan
- bowl
📝 Preparation Steps
1
Bloom the gelatine in 150 ml of the milk for about ⏱️ 15 minutes.
2
Heat the remaining 150 ml milk, double cream, and 50 g caster sugar in a saucepan over medium heat until hot but not boiling.
double (whipping) cream300 mlcaster sugar100 g
3
Remove the saucepan from the heat. Add the bloomed gelatine and stir until completely dissolved. Add the chopped dark chocolate and continue stirring until the mixture is smooth and glossy.
dark chocolate, chopped50 g
4
Pour the chocolate mixture into a square container and chill in the refrigerator for at least ⏱️ 4 hours, or until firm.
5
While the panna cotta is setting, prepare the sweet soup. In a separate saucepan, bring 1 litre of water, 100 g of caster sugar, and the knotted pandan leaves to a boil. Simmer for ⏱️ 5 minutes, then remove from heat and let it cool completely. Remove the pandan leaves.
caster sugar100 gpandan leaves, knotted7
6
Toast the almond flakes in a dry pan until golden brown.
7
Once the chocolate panna cotta is set, cut it into bite-sized cubes.
8
To serve, place a generous amount of the chocolate panna cotta cubes in a bowl. Add diced fresh mango, pour over the cooled pandan syrup, and garnish with toasted almond flakes and fresh mint leaves.
Nutrition Facts
calories
260 kcal
fat Content
18 g
serving Size
1 bowl
fiber Content
2 g
sugar Content
22 g
sodium Content
35 mg
protein Content
6 g
cholesterol Content
45 mg
carbohydrate Content
25 g
saturated Fat Content
11 g
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