Almond Tofu
photo by Cabnolen
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Yields:
-
1 bowl
- Serves:
- 8-10
ingredients
-
tofu
- 300 ml boiling water
- 29.58 ml gelatin
- 73.94 ml sugar
- 300 ml warm milk
- 4.92-9.85 ml almond essence
-
liquid
- 410 g can fruit salad in syrup (or juice)
- raw sugar or brown sugar
- hot water
directions
- Dissolve the gelatine with boiling water, dissolve in the sugar.
- Add warm milk and essence.
- Using a shallow dish (or 2 or 3), pour the jelly in, to around 1cm deep/high.
- Meanwhile, dissolve brown or raw sugar in hot water to taste, make it a little sweeter than usual so it's the right sweetness after adding in the fruit salad.
- Add the fruit salad, chill well.
- When the jelly solidifies, cut into 1cm cubes, and add to the chilled liquid.
- Do NOT add the jelly into hot or warm liquid! Make sure the liquid is at least cold before adding them inches.
- Add more sugar to the liquid if required, otherwise ready to serve!
- p.s. cooking time = chilling time.
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Reviews
-
Oh, I have been looking for this recipe! A Chinese restaurant we used to go to before we moved always had this as dessert! I altered the recipe by using Splenda instead of sugar because I am trying to lose weight, and I can see this becoming a staple dessert for me, especially in the summer. I never tire of it! Also, instead of milk, I used nonfat soy milk. Delicious!
Tweaks
-
Oh, I have been looking for this recipe! A Chinese restaurant we used to go to before we moved always had this as dessert! I altered the recipe by using Splenda instead of sugar because I am trying to lose weight, and I can see this becoming a staple dessert for me, especially in the summer. I never tire of it! Also, instead of milk, I used nonfat soy milk. Delicious!