Rich and Thick Juicy First Class Almond Powder Tofu

• 300 ml Milk
• 150 ml Heavy cream (over 45% milk fat)
• 50 grams Chinese apricot kernel flour
• 16 grams
• 4 grams Gelatin block
• 2 tbsp Water (for the syrup)
• 5 grams Granulated sugar (for the syrup)
• 5 Chinese wolfberry fruit

1. Mix the granulated sugar and Chinese apricot kernel flour until there are no lumps.
2. Soak the gelatin in water.
3. Add about 2/3 of the milk to a pot, add the granulated sugar and Chinese apricot kernel flour stir well, and turn on the heat.
4. After it comes to a boil, turn off the heat and strain through a finely meshed strainer.
5. Mix in the soaked gelatin and dissolve it after the mixture has cooled to 140F/60C.
6. Stir in the remaining milk, add more heavy cream, and mix.
7. Pour into glasses and chill in the fridge to solidify.
8. There is not much gelatin, so it takes about 1/2 day to one whole day to solidify.
9. Make the syrup and soak dried Chinese wolfberry fruit to soften.
10. Top the Chinese wolfberry fruits of the solidified almond tofu for garnish, and it is done.

milk, cream, flour, gelatin, water, sugar, chinese wolfberry fruit

Taken from cookpad.com/us/recipes/171991-rich-and-thick-juicy-first-class-almond-powder-tofu (may not work)