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1
Mix 15 ml of water and gelatin powder to soften (pour water over the gelatin, not vice versa).
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2
Remove the kernels from the loquat.
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3
Rinse the kernels well and make slits with a knife or kitchen scissors.
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4
You'll be able to peel with your fingernails easily.
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5
Prepare 2 (You don't need to dry them).
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6
Pay attention to the number of kernels you use.
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7
As loquat kernels contain amygdalin (which can cause severe toxicity from overconsumption), eating 2-3 kernels per day is fine, but do not consume more.
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8
Grate the kernels with a fine grater (see Step 5).
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9
At this point, you can smell the same almond-like aroma, similar to apricot kernels.
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10
Just a little goes a long way.
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11
Put the grated kernels in a plastic bag and bash with a rolling pin to make it even finer.
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12
Alternatively, use a knife to chop finely.
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13
Blitz with milk in a food processor or a mixer.
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14
Put all the ingredients except for the gelatin in a sauce pan.
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15
Place the sauce pan on low heat and stir well.
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16
Do not let it boil!
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17
Cover with a lid and heat until fragrant of almonds (5-30 minutes).
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18
Put back on heat and warm until it starts to steam lightly (rather like a hot bath).
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19
Don't let it boil!
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20
Pour the mixture through a tea strainer while hot (if you want to enjoy the nutrients and texture of the kernel powder, you can omit Steps 7 and 8).
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21
Add gelatin to the mixture and dissolve completely in residual heat.
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22
Cool down the mixture by chilling the sauce pan over a bowl of ice water.
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23
Stir gently to cool.
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24
After it has cooled and thickened, pour the mixture into a mold.
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25
If the mixture is still warm and thin, it will separate in the fridge (especially if you use the richer ratio).
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26
Pour the mixture into a mold and put in the fridge until set.
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27
Put some cut loquats or Chinese wolfberries on the surface to taste.
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28
Use less gelatin, about 2-3 g or use agar-agar if you prefer a soft texture.
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29
If you use a bigger mold, add more gelatin or use katen.
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30
If you don't like milky textured jello, do not use cream, condensed milk, or skimmed milk powder.
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31
Use the lighter ratio and combine 140 ml milk with 160 ml water.
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32
Loquat, apricot, and almond are from the same rose family.
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33
Their kernels contain amygdalin.
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34
The amygdalin hydrolyses into benzaldehyde, to release the distinctive almond aroma that is characteristic of almond tofu and almond essence.
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35
Both apricot and loquat kernels are the same in this regard.
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36
You can also make a rich creme brulee using steam-baked eggs instead of gelatin with the refreshing almond flavor!
