Catastrophic Findings

Having lived in Taiwan and Japan, I’ve had heaps of almond tofu (杏仁豆腐). But it seems this delightful bowl of tastiness is hard to find in even the nicest Chinese or Japanese restaurants outside of Asia. The name can be a bit misleading as it is not made of tofu but is more a cross between jelly and pudding. I guess you could say the texture is that of a light panna cotta (with much less cream). So don’t go turning your nose up at the sight of the word tofu!

I’ve been experimenting with various measurements of milk, cream and gelatine and I’ve finally got it down the way I like it!  Silky smooth, light and creamy, not too sweet and very almondy.  For the recipe you will need 4 x individual pudding basins, a small mixing bowl, measuring utensils and a fine meshed sieve. Preparation time is less…

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