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Japanese ‘almond tofu’ with rose syrup…

…so this weekend I made a three course meal for some family and my boyfriend and this was the hit of the meal! It was so yummy. 

Ingredients (serves 4 with seconds or 6) 

1 cup ground almonds

1 cup soya milk

1/2 cup caster sugar

2 1/2 tablespoons agar agar flakes

2 cups water

4-6 cherries each, pitted

100ml sugar syrup 

1 capful rose water

How to make the noms! 

1. Boil the agar and the water in one saucepan, and the almond milk, ground almonds and sugar in another until everything is well combined. Just bring this to the boil, don’t cook it! 

2. When both saucepans are at boiling point and all ingredients are combined, pour the almond saucepan into the agar one, and boil for 5 minutes. 

3. Pour into a square dish (so liquid is about 1 inch deep) and cool. 

4. When it is at room temperature, put into the fridge and cool for about 3-4 hours, until set. 

5. When set, cut up into cubes. You should be left with something like this! 

6. Mix the sugar syrup with the rose water to make the rose syrup.

7. Pop about 15 cubes into a small bowl along with 4-6 cherries and the rose syrup.

8. Enjoy! The texture of this is unusual, kinda like semolina! It tastes a bit like a cherry bakewell but more exotic…yumm! 

Filed under vegan vegan recipe vegan dessert cherries almond bakewell rose