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Almond Tofu with Kiwi in Rock Sugar Syrup

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A refreshing dessert from world-renowned chef Pichet Ong of P*ONG (New York, NY).

Ingredients

Almond Tofu with Base
1 tablespoon gelatin powder
1 ½ cup almond milk (available in health food stores)
1 ½ cup soy milk
½ cup sugar
1 teaspoon almond oil
pinch of salt

Kiwi in Rock Sugar Syrup
4 ripe kiwis (mix green and gold kiwis if in season)
¼ cup Chinese yellow rock sugar (2 ounces)
½ cup water

Directions
Sprinkle gelatin over almond milk in a large cup and let sit for a
minute. In the meantime, bring soy milk and sugar to scald in a
saucepan, stirring until the sugar is dissolved. Remove from heat and
whisk in the gelatin and almond milk mixture. Add almond extract and
stir to blend. Pour into 8 glasses or molds and refrigerate until firm,
at least 3 hours. Bring sugar and water to boil. Let sit until all the
sugar melts. In the meantime, peel and cut kiwis in half. Cut each half
into 4 wedges and place in a bowl. Pour the sugar syrup mixture onto
the kiwis and refrigerate the mixture completely before use.

Assembly:
For each portion, serve almond tofu with 4 pieces of kiwi and about 4 tablesppons of syrup.

Recipe excerpted from New Asian Cuisine: Fabulous Recipes from
Celebrity Chefs by Wendy Chan and Grace Niwa (International Food, Wine
& Travel Writers Association, 2006)

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