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Home >> DESSERT Recipes

TRIPLE-COLOR TOFU JELLY

INGREDIENTS :

300g silken tofu (100g x 3), 3tsp milk, 6 strawberries.

SEASONINGS:
(1) 2.5g gelatin, 2T hot water.
(2) 50ml milk, 15g sugar, 1/2tsp matcha.
(3) 2.5g gelatin, 2T hot water.
(4) 50ml milk, 15g sugar,
(5) 2.5g gelatin, 2T hot water.
(6) 50ml milk, 15g sugar.

PREPARATION :

1. Wrap a pack of 100g silken tofu with kitchen paper; Rinse in running water for 3 minutes; Discard the kitchen paper; Discard the package.
2. Add seasoning (1) to a bowl; Stir to dissolve the gelatin; Add 1tsp milk; Stir to mix well.
3. Add seasoning (2), the silken tofu from the step 1 and the gelatin mixture from the step 2 to an electric blender; Process for smooth puree; Pour into rhombus paper cake molds; Cover with cling film; Chill in the fridge till at least solidified.
4. Wrap a pack of 100g silken tofu with kitchen paper; Rinse in running water for 3 minutes; Discard the kitchen paper; Discard the package.
5. Add seasoning (3) to the bowl; Stir to dissolve the gelatin; Add 1tsp milk; Stir to mix well.
6. Add seasoning (4), the silken tofu from the step 4 and the gelatin mixture from the step 5 to the blender; Process for smooth puree.
7. Take the matcha jelly from the fridge; Remove the cling film; Pour the puree from the step 5 on top of the matcha jelly; Cover with the cling film; Chill in the fridge till at least solidified.
8. Rinse strawberries in running water for 3 minutes; Drain; Cut off the stems; Slice.
9. Wrap a pack of 100g silken tofu with kitchen paper; Rinse in running water for 3 minutes; Discard the kitchen paper; Discard the package.
10. Add seasoning (5) to the bowl; Stir to dissolve the gelatin; Add 1tsp milk; Stir to mix well.
11. Add seasoning (6), the strawberries, the silken tofu from the step 9 and the gelatin mixture from the step 8 to the blender; Process for smooth puree.
10. Take the jelly from the fridge; Remove the cling film; Pour the puree from the step 9 on top of the white jelly; Cover with the cling film; Chill in the fridge till at least solidified.
11. Take the jelly from the fridge; Discard the cling film; Arrange the jelly together with the paper molds on serving plates; Carefully tear the molds apart and discard the molds before serving.