Easy Jiggly Almond Tofu with Orange Sauce

• 200 ml Milk
• 100 ml Heavy cream
• 1 tbsp Chinese apricot kernel flour
• 2 tbsp Sugar
• 5 grams Gelatin powder
• 2 tbsp Water
• 100 ml Orange juice
• 2 tsp Katakuriko
• 1 tbsp Water
• 1 dash Cointreau (optional)
• 1 Mint leaves

1. Add the milk, heavy cream, Chinese apricot kernel flour, and sugar to a pot.
2. Turn on the heat.
3. When it begins to boil, remove from heat.
4. Combine the ingredients and mix in to Step 1 until dissolved.
5. When Step 2 has cooled, pour into cups.
6. When they have cooled to room temperature, chill in the refrigerator to set.
7. Pour the orange juice into a small saucepan and heat.
8. Combine the ingredients to the juice to thicken, add the Cointreau and let cool.
9. Pour the sauce from Step 4 over the Step 3 cups and top with mint leaves.

milk, cream, flour, sugar, gelatin powder, water, orange juice, katakuriko, water, leaves

Taken from cookpad.com/us/recipes/151739-easy-jiggly-almond-tofu-with-orange-sauce (may not work)