Sweet Tofu Pudding
Reprinted with permission from KYOTOFU © 2015 by Nicole Bermensolo, Running Press, a member of the Perseus Books Group.
1 envelope powdered gelatin
2 cups / 475 ml soy milk
1/3 cup / 66 g granulated sugar
1/3 / 80 ml cup whole milk
1/2 cup / 120 ml heavy whipping cream
1. In a small bowl, sprinkle the gelatin over 1/4 cup / 60 ml of cold water and let stand for 5 minutes to soften.
2. Meanwhile, in a small saucepan combine 1 cup / 475 ml of the soy milk with the sugar over medium-low heat, and stir constantly, keeping the liquid below a simmer. Once all of the sugar has dissolved, remove the soy milk mixture from the heat.
3. Strain the gelatin through a fine mesh sieve to remove any standing water and add it to the hot soy milk, whisking well to dissolve fully. Add in the remaining soy milk, milk, and heavy whipping cream, stirring to incorporate. Divide the soy milk mixture between six individual ramekins, or small cups, and cover with plastic wrap.
4. Chill the ramekins in the refrigerator for at least 5 hours and up to 4 days.
5. Before serving, place the ramekins briefly in a warm water bath to unmold, and then invert the sweet tofu onto individual plates or a small bowl. Drizzle with the Kuromitsu Syrup and serve.
FOR A BLACK SESAME VARIATION: Use an additional 1/2 envelope of gelatin. Once all of the ingredients have been combined, cool the sweet tofu base in an ice bath until it thickens slightly, about 45 minutes. Add 1 tablespoon of black sesame paste and blend thoroughly with an immersion blender (or in the jar of a standard blender). Divide the sweet tofu base among the ramekins, cover them with plastic wrap, and continue to step 4.