An almond-flavoured jelly, called ‘bean curd’ because it has a similar texture, is sometimes served at the end of a Chinese meal. In Shanghai, I came across a stunning combination of oriental and western flavours when Chef Lo at the Shanghai Hilton served such a sweet in a syrup of crème de menthe. This led me to experiments of my own, and to a rose and almond ‘bean curd’.
Soften the gelatine in
© 1995 Frances Bissell. All rights reserved.