Annindofu is a Japanese of version of a Chinese tofu based dessert called Douhua. It is richer and softer than its Chinese counterpart, and eaten often after fatty of spicy foods such as ramen. It is so simple to make, but absolutely delicious served ice cold straight from the fridge – so refreshing, and a perfect end to a meal!
Ingredients (for 4 cups)
50ml single cream (optional)
1 tsp almond essence
5-10g gelatin (I used 5, but some people prefer a firmer pudding)
Dissolve the gelatin in 2tsp of cold water. Meanwhile, heat the milk gently making sure it doesn’t boil, and add the sugar, stirring until dissolved. Then turn the heat off and add the gelatin, cream and almond essence and stir well to mix. Allow to cool.