Rich and Thick Juicy First Class Almond Powder Tofu

Name: Rich and Thick Juicy First Class Almond Powder Tofu
Yield: 5 servings
Cuisine: American
Ingredients: 300 ml Milk; 150 ml Heavy cream (over 45% milk fat); 50 grams Chinese apricot kernel flour; 16 grams 店稲似; 4 grams Gelatin block; 2 tbsp Water (for the syrup); 5 grams Granulated sugar (for the syrup); 5 Chinese wolfberry fruit

cookpad.japan @cookpad_jp

I wanted to make a smooth, rich, and thick almond tofu that does not have a scent that interferes with the taste.
I used the texture and creaminess of 7-11's rich and thick almond tofu as a reference to make this.

I always use a German-produced gelatin block. The gelatin itself has no odor, and it turns out smooth.
I used Tomizawa-brand Chinese apricot kernel flour.
Note that there is not a whole lot of gelatin, so it takes a long time to solidify. For 5 glasses. Recipe by Go-pa-ra

cookpad.japan @cookpad_jp

Saved

Ingredients

5 servings

300 mlMilk
150 mlHeavy cream (over 45% milk fat)
50 gramsChinese apricot kernel flour
16 grams店稲似
4 gramsGelatin block
For garnish:
2 tbspWater (for the syrup)
5 gramsGranulated sugar (for the syrup)
5Chinese wolfberry fruit

Saved

Steps

1

Mix the granulated sugar and Chinese apricot kernel flour until there are no lumps. Soak the gelatin in water.
2

Add about 2/3 of the milk to a pot, add the granulated sugar and Chinese apricot kernel flour stir well, and turn on the heat. After it comes to a boil, turn off the heat and strain through a finely meshed strainer.
3

Mix in the soaked gelatin and dissolve it after the mixture has cooled to 140°F/60°C.
4

Stir in the remaining milk, add more heavy cream, and mix.
5

Pour into glasses and chill in the fridge to solidify. There is not much gelatin, so it takes about 1/2 day to one whole day to solidify.
6

Make the syrup and soak dried Chinese wolfberry fruit to soften.
7

Top the Chinese wolfberry fruits of the solidified almond tofu for garnish, and it is done.