Almond Tofu with Kiwi in Rock Sugar Syrup

By Pichet Ong, Author, The Sweet Spot: Asian-Inspired Desserts

Time: 30 minutes plus 3 hours to chill

Almond Tofu Base
1 tablespoon gelatin powder
1½ cup almond milk
1½ cup soymilk
½ cup sugar
1 teaspoon almond oil
Pinch of salt

Kiwi in Rock Sugar Syrup
4 ripe kiwis
¼ cup Chinese yellow rock sugar (2 ounces)
½ cup water

Method

For Almond Tofu Base
Sprinkle gelatin over almond milk in a large cup and let sit for a minute. In the meantime, bring soymilk and sugar to a scald in a saucepan, stirring until the sugar is dissolved. Remove from heat and whisk in the gelatin and almond milk mixture. Add almond extract and stir to blend. Pour into 8 glasses or molds and refrigerate until firm, at least 3 hours.

For Kiwi in Rock Sugar Syrup
Bring sugar and water to a boil. Let sit until all the sugar melts. In the meantime, peel and cut kiwis in half. Cut each half into 4 wedges and place in a bowl. Pour the sugar syrup mixture onto the kiwis and refrigerate the mixture completely before use.

Assembly
For each portion, serve almond tofu with 4 pieces of kiwi and about 4 tablespoons of syrup.

Recipe adapted from “An Exotic Finish” by Pichet Ong (Morrow-Harper Collins, 2007)