1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
Annin Tofu with Biwa (Japanese Loquat)
Cn

Preparations

  1. Step 1

    Start by removing the dark brown skin from the Biwa kernels.

    Start by removing the dark brown skin from the Biwa kernels.

  2. Step 2

    Finely grate the Biwa into a small saucepan. add milk, sugar and cream and slowly bring to a boil then turn of the heat and leave for 1-2 hours.

    Finely grate the Biwa into a small saucepan. add milk, sugar and cream and slowly bring to a boil then turn of the heat and leave for 1-2 hours.

  3. Step 3

    Strain the liquid and heat till about 40C then add the gelatine and whisk gently until the gelatine has melted.

    Strain the liquid and heat till about 40C then add the gelatine and whisk gently until the gelatine has melted.

  4. Step 4

    Put in a shallow dish and when cool put in the fridge for 2-3 hours to set.

Serve with syrup, balsamic vinegar or a little liquid honey.

    Put in a shallow dish and when cool put in the fridge for 2-3 hours to set.

    Serve with syrup, balsamic vinegar or a little liquid honey.

  5. Step 5

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

Comments

  • Felice

    Felice So that's how it's made! Could you replace the biwa kernels with the same amount of apricot ones instead then?

    about 7 years ago
  • Jens H. Jensen

    Jens H. Jensen Felice: Yep! But you need to use bitter almonds to get the authentic bitter taste. Most fruit kernels have this bitterness, even apple kernels, but they are hard to peel and grind! ;-)

    about 7 years ago
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