Che Khuc Bach (Milk Jelly Cubes in Lychee Syrup)

Method

1. Soak 21 g of gelatin sheets in cold water for about 10 minutes until soft, then lift them out and squeeze them gently to remove excess water.
2. Warm 300 ml of oat milk gently over low heat and, once it is barely warm and not yet boiling, add the gelatin and stir until fully dissolved.
3. Add 300 ml of heavy cream and 54 g of kOBE Monk Fruit Blend to the milk and gelatin mixture, stir until fully dissolved and, once the mixture is even, take it off the heat.
4. Divide the mixture evenly between 3 bowls. Into the first, add 10 ml of vanilla. For the second, steep 2 g of butterfly pea flowers in 15 ml of warm water to draw out the colour, strain the liquid and mix it with 15 ml of blueberry sauce. For the third, dissolve 3 g of matcha powder in 30 ml of warm water, strain out any grit and stir it in.
5. Pour each mixture into small moulds or a tray, let them cool, then chill for at least 2 hours to set.
6. Cook the lychee syrup: bring 800 ml of water to the boil in a pot, add 45 g of kOBE Monk Fruit Blend and stir until fully dissolved. Add 200 ml of canned lychee syrup, cook another 1 minute, then take it off the heat and cool.
7. Set a dry pan on the stove, add the sliced almonds and stir steadily over low heat until golden and fragrant, then take them off to cool.
8. Once the jelly has set, turn it out of the moulds and cut it into small bite sized cubes.
9. Put the jelly into glasses, add chopped fruit, scatter the toasted almonds over the top, pour in the cooled lychee syrup and add ice cubes, or keep it chilled until serving.

Tips

• The milk is heated only until barely warm, since a boil costs the gelatin its setting power.
• Dividing the mixture between three bowls gives three colours and three flavours in one batch.
• The kOBE Monk Fruit Blend goes in while the pot is still hot and gets stirred until fully dissolved.
• Squeezing the gelatin sheets out before they go into the milk matters, as the extra water thins the mixture.