An-nin tofu(Almond Tofu)

Servings: 4

1 1/2 cups whole milk ※
1/2 cup heavy cream ※
1/2 cup sugar
1 tbsp almond extract
1 tbsp gelatin
1/2 cup cold water

※Feel free to substitute with other ‘milky’ liquids like almond milk, soy milk, half and half, rice milk, coconut milk, or even just water. For heavy cream, you can use coconut cream.

Bloom gelatin by mixing gelatin with 1/2 cup cold water
Heat 1 1/2 cups of milk and stir in sugar until dissolved remove from the stove
Mix in the bloomed gelatin and make sure all gelatin has dissolved
Add in 1/2 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

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