Cooking time: 20 minutes
Calories: 313 kcal (per serving)
Salt: 0.2 g (per serving)
Ingredients (2 servings)
- Koya tofu (Sliced): 8g
- Sweetened soy milk: 300 ml
- Sugar: 2–3 tbsp
- Powdered gelatin: 1/2 tbsp (5g)
- Water: 2 tbsp
- Heavy cream: 2 tbsp
- Blueberry jam (for topping): 2tsp
Allergen Information
Milk, Soy
Nutrients (per serve)
- Energy: 313kcal
- Protein: 15.1g
- Fat: 17.4g
- Carbohydrates: 24.6g
- Calcium: 130mg
- Iron: 2.7mg
- Dietary Fiver: 1.1g
- Salt: 0.2g
How to cook
- Rehydrate the KoyaTofu in hot water (40–45°C) for a few minutes. Once softened, squeeze out the excess water. In a separate small bowl, sprinkle the gelatin over the water and mix gently.
- In a saucepan, bring the soy milk and sugar to a boil. Add the rehydrated koya tofu and simmer over low heat for 3–4 minutes. Turn off the heat, add the gelatin mixture, and stir until completely dissolved. Cool the mixture over an ice bath while stirring. Once almost completely cooled, mix in the heavy cream, pour into serving glasses, and chill in the refrigerator for about 1.5 hours until set.
- Serve topped with blueberry jam.