Dessert

Chè Ba Màu—Three-Color Panna Cotta with Coconut, Pandan & Turmeric Layers, Candied Lime & Sesame Tuile

Name: Chè Ba Màu—Three-Color Panna Cotta with Coconut, Pandan & Turmeric Layers, Candied Lime & Sesame Tuile
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 2 servings
Ingredients: FOR TURMERIC PANNA COTTA: 150ml whole milk; 150ml heavy cream; 1 tsp turmeric powder; ½ tsp cardamom seeds, crushed; 1 tbsp caster sugar; 1 leaf gelatin (or ½ tsp powdered gelatin bloomed in 1 tbsp water); FOR PANDAN PANNA COTTA: 150ml whole milk; 150ml heavy cream; 2 tbsp pandan extract (or 8–10 pandan leaves, steeped and strained); 1 tbsp caster sugar; 1 leaf gelatin (or ½ tsp powdered); FOR COCONUT PANNA COTTA: 100ml whole milk; 100ml heavy cream; 100ml full-fat coconut milk; 1 tbsp caster sugar; 1 tbsp sweetened condensed milk; 1 leaf gelatin (or ½ tsp powdered); FOR SESAME TUILE: 3 tbsp butter; 3 tbsp caster sugar; 1 tbsp honey; 2 tbsp white sesame seeds; 2 tbsp black sesame seeds; Pinch sea salt; FOR CANDIED LIME PEEL: Zest of 2 limes, removed in thin strips; 2 tbsp caster sugar; 2 tbsp water; Pinch sea salt; FOR COCONUT CARAMEL: 3 tbsp palm sugar; 2 tbsp coconut cream; 1 tsp butter; Pinch sea salt for each panna cotta

Three distinct layers of silky panna cotta—pale turmeric-infused, vibrant green pandan, and creamy coconut—are set in delicate glasses, each offering different flavor profiles (warm spice, herbaceous florality, tropical sweetness). Crowned with candied lime peel, crushed sesame tuile, and a drizzle of coconut caramel. A show-stopping, technique-forward dessert that captures Vietnam's beloved chè ba màu in refined, plated form.

1361calper serving 20gprotein 79gcarbs 124gfat 30min prep 60min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this