KaZ_an-nin doufu

Name: KaZ_an-nin doufu
Total time: 10800 s
Yield: 5 servings
Cuisine: British
Ingredients: 7 g Gelatin powder; 2 Tbsp Milk; 1 Tbsp Apricot kernel powder or Almond flour; 3 Tbsp Brown sugar; 20 ml Milk to dissolve above; 200 ml Heavy cream; 200 ml Milk

KaZ Naka @Kitchen_KaZ

Japan

You can substitute almond flour for apricot kernel powder if it's not available.

KaZ Naka @Kitchen_KaZ

Japan

You can substitute almond flour for apricot kernel powder if it's not available.

Saved

Ingredients

3 hours

5 servings

Section 1
7 gGelatin powder
2 TbspMilk
Section 2
1 TbspApricot kernel powder or Almond flour
3 TbspBrown sugar
20 mlMilk to dissolve above
Section 3
200 mlHeavy cream
200 mlMilk

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Steps

3 hours

1

Mix section 1.
2

Warm section 2 in a pot till sugar melts away, then add section 3 and heat till it's nearly boiling. Then let it cool down till about 40 degrees celsius(Imagine hot spa❤️❤️).
3

Add section 1, then stir well and well.
4

Pour into a large container and put in a fridge for 2 hours.
5

Serve in dessert glasses or lovely china.