Annin Tofu with Biwa (Japanese Loquat)
Annin Tofu is a Chinese dessert with a consistency as tofu, but made with milk, cream, sugar and traditional the kernels from apricots which add the distinctive bitter almond flavour. Instead of apricot kernels I used the seeds from Biwa fruits (Japanese Loquat) you can also use bitter almonds instead.
- Milk (300 cc)
- Heavy Cream (50 cc)
- Sugar (2 spoonfuls)
- Biwa kernels (3-4)
- Gelatine Powder (5g)
Start by removing the dark brown skin from the Biwa kernels.
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.
Strain the liquid and heat till about 40C then add the gelatine and whisk gently until the gelatine has melted.
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.
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