Cara Cara Orange Almond Tofu
Recipe created by Chef Will Leung
- Prep Time: 6 hours
- Cook Time: 20 mins
Cara Cara Orange Almond Tofu
Recipe created by Chef Will Leung
Almond Tofu
Directions
- Mix the almond powder with jelly powder.
- Add the water, almond milk and rock sugar. Cook until the temperature reaches 80-90°C, then turn off the heat. Soak for 15 minutes until the almond flavor infuses.
- Soak gelatin in ice water and drain.
- When the almond milk cools to 50°C, add the drained gelatin.
- Strain the mixture until smooth.
- Pour the mixture into molds and refrigerate for 6 hours.
Cara Cara Osmanthus sauce
Directions
- Juice the two oranges.
- In a saucepan, combine 250ml of orange juice with osmanthus flowers. Simmer over medium-high heat for 8 minutes and reduce to around 100ml.
- Strain the mixture and cool in an ice bath. Add corn syrup to finish.
Finishing touches
Directions
- Slice the oranges into thin strips and then cut them into small pieces.
- Removing almond tofu from mold(s) and trim into a neat shape.
- Plate the almond tofu with the orange juice, arrange orange strips on top, and garnish with edible flowers.
Note:
• For a more fragrant and less bitter flavor, you can pre-soak the osmanthus flowers in the orange juice for 4 hours. After soaking, strain the flowers and simmer the juice until it thickens.
