A convenient spin on the traditional Chinese Almond Tofu dessert so that you can make it in 10 minutes or less.
Author: Mike Hsu
Recipe type: Dessert
Cuisine: Chinese
Serves: 4 servings
Ingredients
1 ½ cups whole milk**
½ cup heavy cream**
½ cup sugar
1 tbsp almond extract
1 tbsp gelatin
½ cup cold water
Instructions
Bloom gelatin by mixing gelatin with ½ cup cold water
Heat 1 ½ cups of milk and stir in sugar until dissolved and remove from stove
Mix in the bloomed gelatin and make sure all gelatin has dissolved
Add in ½ cup of heavy cream and 1 tbsp almond extract
Pour into ramekins and let it cool to room temperature
Refrigerate at least 6 hours for it to set
Serve as is or top with sliced fruit
Notes
** Feel free to substitute with other ‘milky’ liquids like almond milk, soy milk, half and half, rice milk, coconut milk, or even just using water. For heavy cream, you can use coconut cream.
Recipe by It's My Dish at https://itsmydish.com/almond-tofu/