In this recipe video, chef Lucas Sin makes a silky tofu-based dessert, topped with sweet-yet-nutty sauces (almond and black sesame, to be exact) as an homage to the groundbreaking work of Chinese chefs who paved the way for him. This video is shared in partnership with Lexus. GET THE RECIPE ►► https://f52.co/3GhZCso

Almond Tofu With Poached Apricots & Black Sesame
Prep time: 3 hours 20 minutes
Cook time: 10 minutes

Ingredients
For the almond milk:
1/2 cup Southern Chinese almonds (sometimes called apricot kernels), rinsed
1/2 cup almonds (or slivered almonds), blanched and peeled
3 cups water

For the almond tofu:
1 cup almond milk (from recipe above)
1/2 cup heavy cream
1 teaspoon powdered gelatin, bloomed in 2 tablespoons water for 3 to 5 minutes
3 tablespoons granulated sugar
Pinch kosher salt
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

For the almond sauce:
1 cup almond milk (from recipe above)
2 tablespoons osmanthus syrup (or apricot jam)

For the black sesame sauce:
1 tablespoon glutinous rice, soaked overnight in a few inches of water in the fridge
1/4 cup black sesame seeds, toasted (add a few white sesame seeds so you can easily tell when the black sesame seeds are toasted)
2 cups water
3 tablespoons honey

For the poached apricots:
8 dried apricots
1 cup dry white wine
3 tablespoons granulated sugar
Pinch kosher salt
2 long strips lemon zest

To finish:
Yellow/orange edible flowers (optional)

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