Tofu Pudding 豆腐布丁

2 tsp Agar agar powder
60g Sugar
2 Egg yolks
260g Fresh cream

Method:

• Soak gelatine with water.
• Heat soya bean milk with 30g sugar and agar agar powder until almost boil.
• Then add gelatine, stir lightly until sugar and gelatine dissolved.
• In a large bowl, whisk egg yolks and 60g sugar lightly until pale yellow and stir in warm soya bean milk and sieve. Leave to cool.
• Whisk fresh cream until firm and add to the soya bean milk mixture.
• Pour into mould and chill in refrigerator until set.