Chinese · Dessert
Sweet Almond Cream with Fruit
A silky Cantonese-style almond cream, known as杏仁豆腐 in spirit though made here as a soft milk-set custard, gently perfumed with fresh ground almond and barely sweetened, then topped with a bright mix of mango, strawberry and pomegranate for contrast against the mellow, nutty base.
$1
12 minsPrep
6 minsCook
153 minsTotal
EasyLevel
Nutrition per serving
180Calories
5.5gProtein
9.6gFat
20.4gCarbs
16.4gSugar
2.7gFiber
27mgSodium
6mgChol
1.7gSat Fat
263mgPotassium
117mgCalcium
0.7mgIron
0.3mcgVitamin B12
14.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Osmanthus Flower Tea
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Combine ground almond with the water in a small pot and warm gently for 3-4 minutes without boiling, then strain through a sieve into a bowl, pressing to extract the almond milk and discarding the solids.
2
Return the strained almond milk to the pot, add the whole milk, sugar and agar, and whisk over low heat until the agar and sugar fully dissolve, about 3 minutes.
3
Bring the mixture to a very gentle simmer for 1 minute, stirring constantly, then remove from heat immediately so it doesn't scorch.
4
Pour the hot almond mixture evenly into 2 bowls and let cool at room temperature for 15 minutes.
5
Cover each bowl and chill in the fridge for at least 2 hours, until fully set into a soft, sliceable custard.
6
Just before serving, scatter the diced mango, sliced strawberry and pomegranate seeds over the top of each set almond cream.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g Almond, ground
- 120g120g Whole Milk
- 60g60g Water
- 18g18g Sugar White
- 1.5g1.5g Agar
- 35g35g Mango, diced, garnish, 1
- 25g25g Strawberry, sliced, garnish, 1
- 12g12g Pomegranate, garnish, 1
