Creamy-Soft and Wobbly! Rich Annin Tofu (Almond Tofu)

• 250 ml Milk
• 100 ml Heavy cream
• 50 grams Sugar
• 15 grams Chinese almond powder (apricot pit powder)
• 3 grams Gelatin sheet

1. I used this Chinese almond powder that I bought at the Tokyu Hands store.
2. It was 200 yen for 40g.
3. It may be available at large supermarkets too.
4. Mix the sugar and Chinese almond powder well.
5. Soak the gelatin in water.
6. Pour milk, heavy cream, and the mixture from Step 2 into a pot.
7. Turn on the heat to low-medium.
8. Continue mixing with a spatula until it starts to bubble, then turn off the heat.
9. Put the gelatin, and dissolve.
10. Strain the mixture in a tea strainer, and transfer to a bowl.
11. Chill it in a bowl of ice-cold water while stirring.
12. (If you pour it into molds and refrigerate when the mixture is still hot, it will form a film.)
13. When it's mostly cooled, slowly pour it into molds, and chill in the fridge to harden.
14. Garnish with goji berries or mint leaves if you have some, then serve!

milk, cream, sugar, chinese almond, gelatin sheet

Taken from cookpad.com/us/recipes/145197-creamy-soft-and-wobbly-rich-annin-tofu-almond-tofu (may not work)