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Pomegranate seed sorbet, “pomegranate seeds,” with a mixture of ice and coconut milk.

Pomegranate seed sorbet, “pomegranate seeds,” with a mixture of ice and coconut milk.

Desserts

A Vietnamese summer dessert: chestnut cream infused with tapioca, colored to resemble pomegranate seeds, served with jelly strips, mung bean puree, and sw…

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Recipe from Igna, ThiênĐế98, Camlan and 3 other contributors, adapted by Recette de cuisine · · updated on

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This dessert is perfect for a summer meal. Steamed cassava cubes are served with a coconut sauce and baked green beans.

Ingredients and directions

  • Prep time45 min
  • Cook time40 min
  • Resting30 min
  • Total1 hr 55 min
  • DifficultyEasy
  • Cooking methodsaucepan
  • Vegetarian
  • Gluten-free

Ingredients

6 people
  • $3.45
  • $0.43
  • $0.12
  • $0.03

Directions

  1. Gel: Mix 200 ml of water, the gelatin, and 2 vanilla sugar sachets. Let it set in the refrigerator, then cut into strips.
  2. Place the mung beans in a bowl with a pinch of salt, cover with just enough water, and cook them (in the microwave or by steaming). Then, mash them into a puree.
  3. Cut the chestnuts into small pieces and divide them into three portions. Season each portion, then shake it in a bowl with 1 to 2 tablespoons of flour, and sift off any excess. ≈ 8 min
  4. Submerge them in boiling water until they float and become translucent, then cool them in cold water.
  5. Coconut syrup: Heat 200 ml of water with the sugar, vanilla, and coconut milk until the sugar dissolves.
  6. In glasses, arrange the sorbet, pomegranate “seeds,” and mungo puree, then pour over with sweetened coconut milk and add a few ice cubes. ≈ 3 min

Equipment

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Before you start

Ingredients

  • One box of chestnut water
  • Tapioca starch
  • Food colorings (green, red, yellow)
  • 1/2 can of coconut milk
  • 1/2 cup of pre-cooked mung beans
  • 1 sachet of cold-setting gelatin (or agar-agar)
  • sugar and vanilla sugar
  • A touch of vanilla
  • A pinch of salt
  • Ice cubes

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