Chilled Almond Milk Pudding — Almond Tofu
Cantonese silky chilled dessert, soft gelatin-set almond milk pudding cut into diamonds and floated in lightly sweetened lychee syrup.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Sprinkle 2 tsp powdered gelatin over 2 tbsp cold water in a small bowl, leave 5 minutes to bloom. Measure 240ml whole milk, 120ml almond milk, 40g caster sugar for tofu, and 1 tsp almond extract. Drain 100g lychees, reserving 1/4 cup syrup. Rehydrate 2 tsp goji berries in warm water.
Bloom
Combine whole milk, almond milk, and 40g sugar in a small pan over medium-low heat, 3 minutes until steaming and sugar dissolves—do not boil. Remove from heat, whisk in bloomed gelatin until fully dissolved, then whisk in almond extract.
Bake
Pour mixture through a fine sieve into two 200ml shallow dishes or loaf tins. Cool 20 minutes at room temperature, then refrigerate at least 3 hours until fully set and firm to touch.
Simmer
While tofu sets, combine 40g sugar and 240ml water in a small pan over medium heat, simmer 2 minutes until sugar dissolves. Off heat, stir in reserved lychee syrup. Cool completely, then chill until service.
Finish
Dip each dish briefly in warm water 5 seconds. Run a knife around the edge and turn out onto a board. Cut into 2cm diamonds with a knife dipped in hot water. Pile diamonds in chilled shallow bowls.
Plate
Pour cold syrup around the almond tofu diamonds. Scatter drained lychees and rehydrated goji berries over the top and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.