This milk jelly looks similar to tofu, hence the name ‘Sweet Tofu’. It’s usually served with a plain sugar syrup, but adding the hojicha gives a pleasant hint of smokiness and a subtle caramel flavour.
Place the gelatine sheets in a bowl of water and leave to soak for 10 minutes.
Pour the milk into a small saucepan and set it over medium heat to warm the milk. Remove from the heat and stir in the almond extract.
Remove the gelatine sheets from the water. Squeeze them to remove any excess water, then add them to the milk and mix until they are completely dissolved.
Line the base and sides of a shallow tray with plastic wrap and pour the milk mixture into the tray. Cover with plastic wrap and place in the fridge for at least 2 hours to set.
Pour the hot water over the tea leaves and leave to steep for 2 minutes, then strain through a tea strainer.
Place the sugar and tea in a small saucepan over medium heat and cook until syrupy. Remove from the heat and leave it to cool, then chill in the fridge.
Divide the milk jelly and strawberries among four bowls. Pour the syrup over the top to serve.
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