Dessert

Chè Ba Màu Panna Cotta: Three-Layer Coconut-Coffee-Caramel Custard with Candied Sesame Brittle

Name: Chè Ba Màu Panna Cotta: Three-Layer Coconut-Coffee-Caramel Custard with Candied Sesame Brittle
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Ingredients: For caramel layer: 3 tbsp sweetened condensed milk, 2 tbsp heavy cream, ½ tsp gelatin powder, 1 tbsp water; For coconut layer: ¼ cup coconut cream, ¼ cup heavy cream, ½ tsp gelatin powder, 1 tbsp water, 1 tbsp coconut sugar; For coffee layer: ¼ cup heavy cream, ¼ cup whole milk, 1 tbsp instant Vietnamese coffee powder, ½ tsp gelatin powder, 1 tbsp water, 1 tbsp palm sugar; For brittle: 3 tbsp white sugar, 1 tbsp butter, ¼ cup toasted sesame seeds, pinch of kosher salt

A sophisticated riff on the beloved chè ba màu (three-color drink). Here: a panna cotta in three distinct layers—bottom layer is a rich caramel custard (like the burnt condensed milk from earlier), middle is coconut-infused cream, top is a bitter coffee cream. Each layer is silken and separate, then shattered brittle of toasted sesame seeds and burnt sugar breaks the surface. Intermediate: tempering chocolate, setting panna cotta layers without disturbing, and the brittle work.

343calper serving 8gprotein 59gcarbs 9gfat 15min prep 12min 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