Delicate dessert with layers of flavour
Chè Khúc Bạch, also known as Vietnamese Panna Cotta Sweet Soup, is a dessert I’ll never tire of making. As far as I know, it originated in China, but the Vietnamese version has taken on a lift of its own – especially with the addition of lychee, a fruit we absolutely adore. The name Chè Khúc Bạch loosely translates to “white jelly pieces in syrup”. I remember quite a few years ago when Chè Khúc Bạch was truly the talk of the town in Vietnam, it was the dessert on everyone’s lips, served in cafes, street stalls and dessert shops alike.
Although it’s not quite as popular these days, it still holds a special place in my kitchen. I make it at home every now and again, and each time it’s met with the same delight. It’s one of those desserts that offers a full sensory experience – soft and creamy panna cotta in different flavours, juicy lychee, crispy toasted almond flakes, all swimming in a lightly sweet panda-infused soup. I even like to add the lychee syrup from the can to enhance the fruity tang of the broth.
This chilled Vietnamese Panna Cotta Sweet Soup is a perfect treat for hot summer days. I love experimenting with different panna cotta flavours and colours, but my favourite trio is milk, matcha and raspberry. They strike a beautiful balance between classic and fun. You can absolutely try your own combination too – think chocolate, mango, strawberries…
Making the panna cotta cubes
Ingredients you’ll need
For the base, you’ll need milk, double (whipping) cream, gelatine (either powder or leaf), and caster sugar. The texture will be firmer than classic panna cotta, as you’ll be cutting it into little cubes. For flavour and colour, I use matcha powder and freeze-dried raspberry powder.
Start by dividing your milk into two equal parts. Sprinkle the gelatine powder into one half and let it bloom for around 15 minutes. While that sits, bring a small saucepan with a bit of water to the boil.
Place the gelatine milk mixture in a bowl over the steam (double boiler style) and stir well until the gelatine fully dissolves, this should take 3-5 minutes. Then stir in the remaining milk, double cream and caster sugar, mixing for another 3 minutes until smooth and well combined.
Flavouring and setting
Once the base mixture is ready, divide it into three bowls. One will remain plain (milk flavour), the second will become match and the third raspberry. To flavour the matcha one, dissolve a couple of spoons of boiling water into matcha powder and stir that into the hot milk mixture. Do the same with the raspberry powder for the third bowl.
Sieve each mixture into separate square glass containers or Tupperware and pop them in the fridge to set for at least 4-5 hours. Once set, they should be firm and easy to cut into bite-sized cubes, perfect for the Vietnamese Panna Cotta Sweet Soup.
The light and fragrant sweet soup
The soup itself couldn’t be easier to make. In a saucepan, add 1 litre of water, 100g sugar and a few pandan leaves. Bring it all to a boil to let the flavours infuse, then let it cool completely. The result is a light, fragrant and slightly sweet broth that acts as the base of your dessert.
Now ope a can of lychees. Set the lychees aside and pour the syrup from the can into your cooled pandan soup. This simple addition really elevates the flavour, it adds a fruity sweetness and a subtle tang that ties everything together.
For garnish, I quickly toast some almond flakes int a dry pan until golden. It adds such a lovely crunch and a nutty depth to the dish.
Time to assemble
This is the fun part, like playing a cooking game as a kid!
In each serving bowl, add a few cubes of each panna cotta flavour. Toss in a couple of lychees, pour over the panda-lychee soup and sprinkle on the toasted almond flakes.
And just like that, you’ve made Chè Khúc Bạch, a Vietnamese Panna Cotta Sweet Soup that’s creamy, fruity, crunchy and refreshing all in one go.
Give it a try
I’d love to know how this turned out for you – did you try different panna cotta flavours? Or maybe swap the lychees for another fruit? This dessert is all about layers, textures and the joy of making something just a little bit playful.
Vietnamese Panna Cotta Sweet Soup might not be the trend it once was, but it’s a beautiful reminder of how old favourites can still shine in our kitchens today.
Head over to the dessert section for more recipes like this on my blog – easy, refreshing and always made with love.
Chè Khúc Bạch – Vietnamese Panna Cotta Sweet Soup
Description
Light, creamy, and bursting with fresh flavour, Che Khuc Bach is a Vietnamese Panna Cotta Sweet Soup made with soft cubes of panna cotta in a pandan and lychee-infused syrup. Topped with toasted almond flakes for crunch and served chilled, this beautiful dessert is perfect for summer days. A playful mix of textures and colours, it’s a refreshing treat that’s as fun to make as it is to eat.
Ingredients
For the Panna Cotta Cubes
For the Sweet Soup
To Garnish
Instructions
-
Bloom the gelatine
- Divide the milk into two parts.
- Sprinkle gelatine into one half and let it bloom for 15 minutes.
-
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.
-
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)
- One with raspberry powder (same method)
- Divide the mixture into three bowls:
-
Set the panna cotta
- Sieve each mixture into separate square moulds or containers.
- Chill in the fridge for 4-5 hours until fully set.
-
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.
-
Toast the almonds
- In a dry pan, toast the almond flakes until golden and fragrant.
-
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.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 249.04kcal
- % Daily Value *
- Total Fat 16.06g25%
- Saturated Fat 9.5g48%
- Trans Fat 0.46g
- Cholesterol 46.56mg16%
- Sodium 32.26mg2%
- Potassium 124.57mg4%
- Total Carbohydrate 22.85g8%
- Dietary Fiber 0.51g3%
- Sugars 21.93g
- Protein 5.01g11%
- Vitamin A 174.74 mcg
- Vitamin C 0.79 mg
- Calcium 81.2 mg
- Iron 0.4 mg
- Vitamin D 1.1 mcg
- Vitamin E 0.95 mg
- Vitamin K 1.42 mcg
- Thiamin 0.03 mg
- Riboflavin 0.17 mg
- Niacin 0.18 mg
- Vitamin B6 0.04 mg
- Folate 6.64 mcg
- Vitamin B12 0.23 mcg
- Phosphorus 67.69 mg
- Magnesium 14.7 mg
- Zinc 0.33 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Try other flavours like chocolate or mango, strawberry if you're feeling adventurous.
- Best served chilled on a hot day with extra lychee syrup for extra tang.
User Reviews
I love these dishes and am happy that you share some on my food page
Thank you for loving Vietnamese food 😊