Gelée d'amande (Chè Khúc Bạch)

Sprinkle the gelatin powder evenly over the cold water in a small bowl and let it sit without stirring. This lets the granules swell with water first, which is the trick to a jelly with no lumps and no gritty bits later.

• 20 g gelatin powder
• 300 ml cold water

✅ C'est prêt quand : the gelatin looks like a soft, pale sponge that holds together when you tilt the bowl

In a saucepan, warm the milk, cream, sugar and salt over low-medium heat, stirring, just until the sugar dissolves and the milk is hot but not boiling, around 70°C (160°F). Boiling now would make the jelly taste cooked and curdle the cream slightly.

• 500 ml whole milk
• 200 ml heavy whipping cream
• 100 g sugar
• 1 pinch salt

✅ C'est prêt quand : steam rises and tiny bubbles form at the edge, but the surface is not bubbling