Forget everything you thought you knew about panna cotta; this Vietnamese sweet soup version is about to become your new favorite dessert. If you could bottle the taste of a tropical summer vacation, it would be this silky, refreshing vietnamese panna cotta sweet soup. It’s a show-stopper that looks incredibly elegant but is secretly simple to make. You don’t need any fancy equipment or professional skills, just a little bit of time and a love for bright, creamy flavors.
This dessert, known as chè khúc bạch, is a delightful puzzle of textures and tastes. Imagine soft, milky jelly cubes swimming in a fragrant, chilled syrup, topped with juicy lychee and crunchy almonds. It’s light, it’s sophisticated, and it’s the perfect way to cool down on a warm day. After making this for my family for years, I’ve perfected the recipe, and I’m so excited to share all the little secrets with you.
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What is Chè Khúc Bạch (Vietnamese Panna Cotta Sweet Soup)?
So, what exactly is this magical dessert? Chè Khúc Bạch translates to “white khúc jelly dessert.” It’s a modern Vietnamese dessert that gained massive popularity in cities like Hanoi and Saigon. Unlike traditional Italian panna cotta, which is often a single molded cream dessert, this is more of a dessert soup.
The star of the show is the creamy jelly, which is cut into bite-sized cubes. These cubes are made from a base of milk, cream, and gelatin, often infused with a delicate almond flavor. They float in a clear, sweet syrup, typically flavored with jasmine, pandan, or simply the fragrant syrup from canned lychees. The whole thing is then garnished with tropical fruits like lychee or longan and a sprinkle of toasted almond slices for a welcome crunch. It’s the kind of dessert that feels both comforting and completely refreshing at the same time.
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Vietnamese Panna Cotta Sweet Soup Recipe
A light and refreshing Vietnamese Panna Cotta Sweet Soup (Chè Khúc Bạch) made with soft, creamy panna cotta cubes in a pandan and lychee-infused syrup. This version features classic milk, matcha, and raspberry flavors.
- Total Time: 5 hours 30 minutes
- Yield: 8 1x
Ingredients
For the Panna Cotta Cubes:
300 ml whole milk, divided in half
300 ml double (whipping) cream
20 g gelatine powder ODS NIH (or equivalent leaf gelatine)
50 g caster sugar
1 tablespoon matcha powder
1 tablespoon freeze-dried raspberry powder
A few tablespoons boiling water (for dissolving powders)
For the Sweet Soup:
1 litre water
100 g caster sugar
7 pandan leaves, knotted
1 can lychee in syrup (drain and reserve both fruit and syrup)
To Garnish:
A handful of almond flakes, toasted
Instructions
1. Bloom the gelatine: Divide the milk into two parts. Sprinkle gelatine into one half and let it bloom for 15 minutes.
2. Make the panna cotta base: Using a double boiler method, heat the gelatine milk mixture until fully dissolved (about 3-5 minutes). Stir in the rest of the milk, cream and sugar. Keep stirring over the heat for another 3 minutes.
3. Flavour the panna cotta: Divide the mixture into three bowls: one plain (milk), one with matcha (dissolve matcha in a few spoons of boiling water, then stir in), and one with raspberry powder (same method).
4. Set the panna cotta: Sieve each mixture into separate square moulds or containers. Chill in the fridge for 4-5 hours until fully set.
5. Prepare the sweet soup: In a saucepan, bring 1 litre water, 100g sugar and pandan leaves to a boil. Let it cool. Once cooled, stir in the reserved lychee syrup.
6. Toast the almonds: In a dry pan, toast the almond flakes until golden and fragrant.
7. Assemble the dessert: Cut the panna cotta into small cubes. In a serving bowl, add a few cubes of each flavour, some lychees, pour over the sweet soup and sprinkle with almond flakes.
Notes
Try other flavours like chocolate, mango, or strawberry if you’re feeling adventurous.
Best served chilled on a hot day with extra lychee syrup for extra tang.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack, Soup
- Method: Simmering, Chilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 249
- Sugar: 22g
- Sodium: 32mg
- Fat: 16g
- Saturated Fat: 9.5g
- Unsaturated Fat: 0g
- Trans Fat: 0.5g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 47mg
The Origin and History of this Refreshing Dessert
While many Vietnamese desserts (chè) have histories stretching back centuries, chè khúc bạch is a relatively new kid on the block. It popped up in Vietnam in the early 2010s and quickly became a sensation, especially among the younger generation. Its exact origin is a bit fuzzy, but it’s widely believed to be inspired by Italian panna cotta and Taiwanese-style almond jelly desserts.
Vietnamese cooks took the creamy, wobbly texture of panna cotta and adapted it to the local palate. They transformed it from a plated dessert into a communal, shareable sweet soup, a format beloved in Vietnamese culinary culture. By incorporating familiar flavors like coconut, pandan, and tropical fruits, they created something uniquely Vietnamese. Its photogenic, jewel-like appearance made it an instant hit on social media, cementing its place as a modern classic in the world of Vietnamese sweets. It’s a wonderful example of how food culture evolves, blending global influences to create new traditions.
Ingredients You’ll Need
One of the best things about this recipe is its simple and accessible ingredient list. You won’t need to hunt for anything too exotic.
For the Panna Cotta Jelly
- Whole Milk: This forms the liquid base of our jelly.
- Heavy Cream: This is what gives the panna cotta its signature richness and creamy mouthfeel.
- Sugar: Just enough to sweeten the jelly without making it cloying.
- Gelatin Powder: This is our setting agent. Unflavored gelatin is key!
- Almond Extract: A touch of this adds a classic, fragrant aroma to the jelly.
- Vanilla Extract: For a little background warmth and complexity.
For the Lychee Syrup
- Canned Lychees in Syrup: This is a fantastic shortcut. We’ll use both the fruit and the delicious syrup it’s packed in.
- Water: To dilute the syrup slightly so it’s not overly sweet.
- Sugar: We’ll add a little extra to get the sweetness just right.
- Pandan Leaves (Optional): If you can find them, just one or two leaves will infuse the syrup with an incredible, unique aroma.
- Toasted Almond Slices: For garnish. Don’t skip these! The crunch is essential.
How to Make Vietnamese Panna Cotta Sweet Soup (Step-by-Step)
Ready to make some magic? Here’s how you put it all together. It’s easier than you think!
Preparing the Jelly
First things first, let’s get the jelly base ready. In a small bowl, sprinkle the gelatin powder over a few tablespoons of cold milk. Give it a quick stir and let it sit for about 5-10 minutes. This step, called “blooming,” helps the gelatin dissolve evenly and prevents lumps.
While the gelatin is blooming, combine the rest of the milk, heavy cream, and sugar in a medium saucepan. Heat it over medium heat, stirring occasionally, until the sugar is completely dissolved and the mixture is hot to the touch but not boiling. You should see steam rising from the surface.
Remove the saucepan from the heat. Now, add the bloomed gelatin mixture to the hot cream. Whisk it well until every last bit of gelatin has dissolved. You want a perfectly smooth liquid. Finally, stir in the almond and vanilla extracts.
Pour this mixture into a square or rectangular dish (an 8×8 inch pan works perfectly). This shape will make it easy to cut neat cubes later on. Pop it in the refrigerator and let it chill for at least 4 hours, or until it’s completely firm. Patience is key here!
Making the Syrup
While the jelly is setting, you can make the syrup. This part is super simple. Drain the canned lychees, making sure to reserve all of that fragrant syrup. Set the lychee fruit aside for now.
In a small saucepan, combine the reserved lychee syrup, water, and sugar. If you’re using pandan leaves, tie them into a knot and toss them in, too. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves. Let it simmer for about 5 minutes to allow the flavors to meld.
Turn off the heat, remove the pandan leaves, and let the syrup cool down to room temperature. Once it’s cool, cover it and place it in the refrigerator to chill completely. You want the syrup to be nice and cold when you serve the dessert.
Assembling the Dessert
This is the fun part! Once your jelly is firm, take it out of the fridge. Carefully run a knife around the edges of the dish to loosen it. Cut the jelly into small, bite-sized cubes, about 1/2 to 3/4 of an inch.
To serve, place a generous scoop of the jelly cubes into individual serving bowls. Add a few of the reserved lychees. Then, ladle the chilled, sweet syrup over everything. Finish it off with a sprinkle of toasted almond slices. Serve immediately and watch everyone’s faces light up.
Tips for the Perfect Chè Khúc Bạch
Want to make sure your dessert turns out flawless every time? Here are a few troubleshooting tips and tricks I’ve learned along the way.
- My Jelly Didn’t Set! What Happened? This is the most common issue, and it usually comes down to the gelatin. Make sure you bloomed it properly in cold liquid first. Also, never boil the milk and cream mixture after adding the gelatin—excessive heat can weaken its setting power.
- Avoid Lumps: To ensure a silky-smooth jelly, whisk constantly when you add the bloomed gelatin to the hot milk mixture. If you’re worried about lumps, you can pour the mixture through a fine-mesh sieve before chilling it.
- Toast Your Almonds: Don’t be tempted to use raw almond slices. Toasting them in a dry pan over medium heat for a few minutes until they’re golden brown makes a world of difference. It deepens their flavor and enhances their crunch.
- Control the Sweetness: Taste your lychee syrup before you start adding extra sugar. Some canned syrups are sweeter than others. You can always add more sugar, but you can’t take it away!
- Chill Everything Thoroughly: This dessert is best served ice-cold. Ensure both the jelly cubes and the syrup are well-chilled before you assemble the bowls. This makes it ultra-refreshing.
Flavor Variations and Substitutions
This recipe is a fantastic starting point, but feel free to get creative! It’s incredibly versatile.
- Go for a Matcha Vibe: Whisk 1-2 teaspoons of high-quality matcha powder (NIH NCCIH) into the hot milk mixture for a beautiful green tea version.
- Coffee Lover’s Dream: Dissolve a tablespoon of instant espresso powder in the hot milk for a rich, coffee-flavored panna cotta.
- Chocolate Indulgence: Melt a handful of white or dark chocolate chips into the milk and cream base for a more decadent dessert.
- Fruity Twists: Instead of almond extract, try using strawberry or mango extract in the jelly. You can also swap the lychees for other fruits like longans, rambutan, jackfruit, or even fresh strawberries and mango cubes.
- Spice it Up: Infuse the syrup with a cinnamon stick or a few star anise pods for a warmer, spicier flavor profile.
Vegan and Dairy-Free Options
Yes, you can absolutely make this dessert vegan! It’s a simple swap.
- For the Jelly: Replace the milk and heavy cream with full-fat coconut milk from a can. It will give the jelly a lovely coconut flavor that pairs beautifully with the other ingredients.
- The Setting Agent: Instead of gelatin, use agar-agar powder. It’s a seaweed-based gelling agent that works wonderfully. The texture will be slightly firmer than gelatin-based panna cotta, but still delicious. You’ll need to boil the agar-agar with the liquid for a couple of minutes to activate it, so follow the package instructions carefully.
Serving and Storage Suggestions
This dessert is best served fresh, right after assembly. If you need to make it ahead of time, you can store the components separately in the refrigerator. The panna cotta jelly will keep in an airtight container for up to 3 days, and the syrup will also last for about 3-4 days. Just assemble the bowls right before you plan to serve to keep the almonds crunchy.
If you enjoy this, you might also love other vietnamese dessert classics like chè chuối (banana and tapioca pudding) or the colorful chè ba màu (three-color dessert).
