A light, fragrant dessert that’s been enjoyed in Japanese-Chinese cuisine for many decades.
Video
Ingredients
- 1 1/2 tsp powdered gelatin
- 1 Tbsp water
- 1 1/4 cups milk
- 1/4 cup sugar
- 1/3 cup heavy cream
- 1/2 tsp almond extract
Syrup
- 1/2 cup water
- 3 Tbsp sugar
Fruit Toppings
- mandarin orange (canned)
- cherry
- kiwi
Instructions
- Prepare a large bowl with ice water and set aside. In a small bowl, combine gelatin and water, and let it bloom.
- In a saucepan, heat the milk and sugar over medium heat until just before boiling. Turn off the heat, add the bloomed gelatin, and stir until completely dissolved. Add the heavy cream and almond extract, and mix well.
- Place the pot over the bowl of ice water and stir continuously with a spatula until the mixture is cold and slightly thickened.
- Pour evenly into 4 small glasses or ramekins. Chill in the refrigerator for at least 2 hours, or until fully set.
- Meanwhile, prepare the syrup. In a small pot, combine water and sugar. Heat until the sugar is completely dissolved. Let cool, then refrigerate. Cut fruits into small pieces and keep them chilled.
- Just before serving, top each Annin Tofu with the prepared fruit and gently pour the chilled syrup over the top.