Rich and Thick Juicy First Class Almond Powder Tofu

1. 1

   Mix the granulated sugar and Chinese apricot kernel flour until there are no lumps.

2. 2

   Soak the gelatin in water.

3. 3

   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.

4. 4

   After it comes to a boil, turn off the heat and strain through a finely meshed strainer.

5. 5

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

6. 6

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

7. 7

   Pour into glasses and chill in the fridge to solidify.

8. 8

   There is not much gelatin, so it takes about 1/2 day to one whole day to solidify.

9. 9

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

10. 10

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

* Per serving · 4 servings · Values may vary.

No additional tips available.