1. Mix the tofu with a spoon and put it in a strainer for about half an hour to remove some of the tofu.
2. The milk, whipped cream, and white sugar are combined and beaten thoroughly and boiled in a pot
3. When there are bubbles on the boil, leave the fire and set aside
4. Put the filtered tofu into a blender and break evenly
5. Add instant coffee and break evenly
6. Pour the whipped tofu into the milk and stir well
7. Pour the gelatine solution (melt the gelatine powder with 30g warm water and heat it over water to remove the fishy smell), stir well
8. Sieved, divided into molds, refrigerated for six hours
9. Blow the four sides of the mold with hot air from a hair dryer before demolding
10.
The delicious coffee bean curd dessert is just fine!
Friends can cut more beautifully
