Almond Tofu
A refreshing dessert made with almond cream, served with osmanthus-flavored syrup.
Ingredients
milk
350 g
almond powder
25 g
gelatin sheets
6 g
syrup (water : sugar = 2 : 1)
60 ml
osmanthus-infused wine
15 ml
dried goji berries
to taste
Instructions
1
Heat and mix
Rinse the pot with water, then add the milk and almond powder and combine with a whisk. Heat over high heat, and turn off the heat once the almond powder has fully dissolved.
2
Add coagulant
Soak the gelatin sheets in ice water for 10 minutes, then squeeze them dry and stir them into the pot until completely melted.
3
Set
Strain the mixture into a mixing bowl, cool it over an ice-water bath, and refrigerate for about 1 hour.
4
Prepare syrup
Combine the syrup with the osmanthus-infused wine, then add the dried goji berries to macerate.
5
Plate
Once the almond tofu has set, scoop it into serving bowls and drizzle with the syrup and goji berries.
