Almond Tofu with Lychee Sweet Soup (Chè Khúc bạch) is also known as one of stunning Vietnamese Dessert Recipes.
- Fresh milk: 250gr
- 1 canned of lychee (or label, peach, or fruit)
- Almond oi: 10mll
- Sugar: 200gr
- Water: 580ml
- Gelatine powder: 25gr
- Sliced almonds: 25gr
- Cook syrup: 500ml water + 100g sugar make it cool, refrigerated.
- Almond slices roasted until quite gold, make it cool, sealed into the jar to keep the crispness.
- Whipping cream + milk + 100g remaining sugar and stir, take them on stove, cook in small heat and constant stirring to become hot milk but do not boil. Add gelatine. When sugar dissolves, add almond oil and poured into molds. Let it cool and put it in the fridge waiting for freeze.
- Use corrugated knife slice almond tofu into small parts. Mix the almonds, lychee and sugar cooked, scoop out a cup, sprinkle some almond slices on top, eat them in cool.
- So, your dish is finished now and ready to serve for your family and friends.
The sweetness and cool when you eat this dessert, it is suitable for hot summer days. Moreover, you can make it at home. It is not necessary to go out for eating. Its flavor is still amazing as well.
Ingredients
- Whipping cream: 250gr- Fresh milk: 250gr
- 1 canned of lychee (or label, peach, or fruit)
- Almond oi: 10mll
- Sugar: 200gr
- Water: 580ml
- Gelatine powder: 25gr
- Sliced almonds: 25gr
Process
- Gelatine powder mixed with 80 ml of water, wait in short time to hatch all gelatine and tunnel them until dissolve.- Cook syrup: 500ml water + 100g sugar make it cool, refrigerated.
- Whipping cream + milk + 100g remaining sugar and stir, take them on stove, cook in small heat and constant stirring to become hot milk but do not boil. Add gelatine. When sugar dissolves, add almond oil and poured into molds. Let it cool and put it in the fridge waiting for freeze.
