Full recipe at (Cach lam che khuc bach) http://danangcuisine.com/?p=888<br />► GET MY COOKBOOK here: http://danangcuisine.com/cookbook/<br />► Items in my kitchen and pantry http://danangcuisine.com/store/<br /><br />Subscribe for more videos: http://goo.gl/upfRRU<br /><br />Join me on other social media<br />● Instagram: http://instagram.com/helenrecipes/<br />● Google+ https://plus.google.com/+HelenRecipes/posts<br />● Facebook: https://www.facebook.com/danangcuisine<br />● Twitter https://twitter.com/HelenRecipes<br /><br />If you recreate any of my recipes, please share a photo of your food on social media by inserting #HelenRecipes. Your food will be featured in my video someday ;)<br /><br />Ingredients<br />9g (0.3 oz) gelatin powder<br />1/4 cup (4 tbsp) cold water<br />200ml (6.7 fl. oz) whipping cream<br />200ml (6.7 fl. oz) milk (or half-and-half)<br />60g (2.1 oz) sugar <br />50g (1.76 oz) almond slices<br />1 can (20 oz / 585g) longan in syrup<br />1 can (20 oz / 585g) lychee in syrup<br /><br />Buy a Crinkle Cut Knife here http://amzn.to/12lFTcV<br />My cute wavy knife: http://amzn.to/177Jzoi<br /><br />Music by Purple Planet http://www.purple-planet.com/
