Vietnamese Panna Cotta (Chè Khúc Bạch)

Ingredients

• 9g gelatin powder
• 4 tbsp cold water
• 200 ml whipping cream
• 200 ml fresh milk
• 1/4 tsp pandan extract 
• 60g sugar
• 50g almond slices
• 1 can of lychee in syrup 

Method
- In a small bowl, add cold water and sprinkle the gelatin powder over the surface. Let stand for 5-10 minutes. This process is called blooming gelatin.
- Place the bowl of bloomed gelatin in a tray of hot water and stir well until completely dissolved.
- Add the gelatin liquid to the milk and whipping cream mixture in a gelatin mold, stir well. Add the pandan extract and lightly stir in a circular motion to create marble effect. Then cover and refrigerate for at least 5 hours or until set.
- Run a paring knife along the edges and transfer it to a plate by placing the plate upside down on top and flip them over. Use a wave knife to cut it into bite sized cubes.
- Dry toast the sliced almond in a pan until golden brown. Shake the pan instead of stirring to avoid breaking the almond slices.
- To assemble the dessert, add a few panna cotta cubes and lychee in syrup into a bowl, sprinkle some toasted sliced almond on top. Serve it cold with ice.

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