Healing with chamomile and longan jelly and Italian shaved ice cream.

Chef Thai Ngoc Tam - Photo: Provided by the interviewee

Chrysanthemum and longan jelly and Italian-style granita shaved ice cream are perfect for cooling down and dispelling the current hot weather. The recipe isn't difficult; just pay attention to a few steps and you can make them.

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Chef Thai Ngoc Tam is originally from Da Lat. She previously worked in Vung Tau (formerly) before moving to Ho Chi Minh City.

Three years ago, in the Top Chef Vietnam 2023 competition, she impressed with her pretty appearance and gentle demeanor. The dishes she cooked in the show were authentically Vietnamese, quickly adapted to trends, and featured modern cooking techniques, especially beautiful presentation. In this competition, she was dubbed the "flavor wizard" and won second runner-up.

Currently, Thai Ngoc Tam's main work involves teaching and researching, transferring formulas, or working directly with investors in various locations and abroad as required.

On her fan page, chef Thai Ngoc Tam regularly shares recipes, from easy-to-make dishes for everyday meals to party dishes, with clear, witty, and humorous instructions.

Speaking to Tuoi Tre Online , Ngoc Tam shared that her father is her inspiration for cooking. "Cuisine is vast and boundless, so I share and guide people on how to cook so they can understand more about the culinary world and learn how to make some delicious dishes for their loved ones," she said.

Chef Thai Ngoc Tam - Photo: Top Chef Vietnam

How to make chrysanthemum and longan jelly

Chrysanthemum and longan jelly is a refreshing dessert that combines the natural sweetness of longan, the delicate aroma of chrysanthemums, and the appealing chewy texture of jelly.

However, if done incorrectly, the jelly can easily become cloudy, mushy, too hard, bitter, or the chia seeds may clump together. The secret lies in how the ingredients are processed and the ratio of powder.

Longan fruit - the ingredient for making chrysanthemum and longan jelly.

According to Ngoc Tam, chrysanthemums are very "sensitive" and should not be boiled directly in 100°C water as this will cause bitterness. Instead, they should only be steeped in hot water at around 85-90°C to preserve their delicate fragrance.

Dried longan is the main source of sweetness, so choose those with thick, fragrant flesh for a deeper sweetness. The perfect jelly texture comes from combining agar powder (crispy) and jelly powder (chewy) in the right proportions.

The main ingredients include: 1.2 liters of water, 100g dried longan, 20g chrysanthemum flowers, 150g rock sugar, 10g agar powder, 5-10g jelly powder, 20g chia seeds, 100g fresh longan, and a pinch of salt.

Making:

Boil longan in water for about 10-15 minutes to extract the sweetness, then strain the liquid. While the water is still hot (around 85-90°C), add the washed chrysanthemum flowers and let it steep for 15 minutes. Then remove the flower residue, keeping only the clear liquid.

Soak the chia seeds in cold water (about 100ml), stirring well to allow the seeds to swell and prevent clumping when adding them to the jelly.

Mix the dry agar powder, jelly powder, rock sugar, and salt. Boil chrysanthemum tea, then gradually add the powder mixture, stirring constantly. Once boiling, reduce the heat, skim off any foam, and cook for another 3-5 minutes until completely dissolved.

Turn off the heat, add the swollen chia seeds and fresh longan, and stir gently. Pour into a mold, let cool, then refrigerate for 3-4 hours.

The finished product is a clear, slightly crispy yet chewy jelly with a sweet, refreshing flavor. The dried longan adds a rich taste, the fresh longan is crunchy, and the chia seeds are evenly distributed for a visually appealing presentation.

This dish is not only refreshing but also provides a relaxing and pleasant feeling after each bite.

Chef Thai Ngoc Tam demonstrates how to make chrysanthemum and longan jelly - Photo: Thai Ngoc Tam Fanpage

How to make Italian-style Granita shaved ice cream.

Italian-style granita is a signature "shaved ice cream" with a texture of small, airy ice crystals that melt quickly in the mouth, offering refreshing flavors like lemon and fruit. Unlike shaved ice with syrup or smooth cream, granita is a balance of ice and flavor, created through a simple yet correct technique.

Ngoc Tam believes that some people fail because they let the mixture freeze into a solid block or crush it into fine ice. The secret to success lies in "breaking" the ice crystals during the freezing process.

When the mixture begins to freeze, if left undisturbed, the crystals will clump together into a hard mass. But if you rake and stir it periodically with a fork, they break into small, separate particles, creating the characteristic crisp and airy texture of a granita.

Base formula:

600ml filtered water, 150ml syrup (optional), 50ml lemon juice. Lemon juice is important as it balances the sweetness and slows down the freezing process, giving time for ice crystals to set.

Making:

Mix the water, syrup, and lemon juice together until well combined.

Pour the mixture into a tray (preferably a metal tray for better heat conductivity), and place it in the freezer.

After about 45 minutes, when the edges of the tray begin to freeze, use a fork to scrape and stir the ice, mixing it with the liquid.

Repeat this process every 30-45 minutes for 2-4 hours (approximately 3-5 times) until the entire mixture becomes loose, porous ice crystals.

Variations in flavor can be achieved by adding certain ingredients such as   Add fresh mint leaves to the mixture before freezing to enhance the aroma.

Pink grapefruit: replace some of the water with grapefruit juice to create a slightly tangy flavor. Blood orange: use only blood orange juice for a rich color and flavor. Watermelon: replace some of the water with watermelon juice to increase the refreshing sweetness.

The finished product is a layer of sparkling, cool "ice crystals" with a harmonious sweet and sour taste. When eaten, the crystals gradually melt in the mouth, providing a refreshing and light sensation – a true Italian summer experience right at home.

Italian-style Granita shaved ice dessert - Photo: Thai Ngoc Tam's Fanpage

HOANG LE