Rich, Thick, and Juicy Almond Tofu Blanc Mange

Name: Rich, Thick, and Juicy Almond Tofu Blanc Mange
Yield: 5 servings
Cuisine: American
Ingredients: 3 grams ●Powdered gelatin; 30 ml ●Water; 30 grams ○Chinese almond powder (apricot pit powder); 30 grams ○Sugar; 1 grams ○Powdered Kanten; 50 ml Water; 250 ml Milk; 100 ml Heavy cream; 1 tsp Amaretto (optional); 100 ml Water; 20 grams Sugar; 1 tsp Amaretto (optional)

cookpad.japan @cookpad_jp

I made this aiming for the taste that I enjoyed at a French Resturant.
I not only wanted this to be smooth, but I also wanted to make a thick pudding that melts in your mouth, so I make this with both gelatin and kanten.

Please keep stirring when heating to keep it from burning.
This becomes much more authentic when adding in amaretto. You can increase it to suit your tastes of you like. Recipe by La Land

cookpad.japan @cookpad_jp

Please keep stirring when heating to keep it from burning.
This becomes much more authentic when adding in amaretto. You can increase it to suit your tastes of you like. Recipe by La Land

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Ingredients

5 servings

3 grams●Powdered gelatin
30 ml●Water
30 grams○Chinese almond powder (apricot pit powder)
30 grams○Sugar
1 grams○Powdered Kanten
50 mlWater
250 mlMilk
100 mlHeavy cream
1 tspAmaretto (optional)
Syrup:
100 mlWater
20 gramsSugar
1 tspAmaretto (optional)

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Steps

1

Sprinkle the gelatin into the • water, and let it soak. Add ○ to a pot, and mix with an egg beater. Add in water a bit at a time while stirring.
2

Turn the pot on over a low heat, and warm up while stirring constantly. After it has come to a boil and thickened to the consistency as shown in the photo, remove it from the heat.
3

Add the milk in very small amount at a time to fill it out. Repeat this step over and over, and add in the remaining milk when it had reached the point where you so not have to worry about lumps forming.
4

Turn on the heat, and warm up to there point just before boiling while constantly stirring. Remove it from the heat, stir in the heavy cream, and mix in the soaked gelatin.
5

Strain into a bowl with a finely meshed sieve, and mix in the amaretto. Place the bottom of the bowl in ice water, and let cool while stirring.
6

Place into containers, and chill in the fridge to solidify. Mix the syrup ingredients and let chill.
7

Top the solidified almond tofu with the syrup, and it is done.
8

This is Kyoninso almond powder that is sold in Chinese ingredient shops.
9

Amaretto is a very fragrant liqueur made from apricot cores. It is a hidden treasure for making sweets.