Magic Cooking! Marshmallows turn into Almond Jello 杏仁豆腐 & More

                                                      

Have you ever thought it would be nice to make some desserts like a magic? Today is your lucky day! I'll share the magic with you!

Actually, I learned this magic from Japanese TV show the other day and have been dying to try the recipe. Because I was very skeptical....But there is science to make this magic happen!

Can you imagine Marshmallow and milk will make Almond Jello (An-nin-tofu杏仁豆腐)?

Can you imagine Persimmon and Vanilla Ice Cream will make Yummy Mousse (On TV show, they said "Custard Pudding" but to me it tastes like Mousse)? 

Here's the recipe for Almond Jello. (I could make only one ramekin with this. Yes, American size....In the following pictures, I double the recipe.)

Marshmallow        6 pieces (I only had Jumbo Marshmallows, so I used 2 Jumbo                            and cut into 4 pieces)
water                    40 ml
Milk                      80 ml
Almond Extract     1/2 tea spoon

1. In a medium size bowl, put marshmallow and pour water in. -Marshmallow will expand with heat, so please use the appropriate bowl.

2. Microwave it for 2 min. with 600W (I reduced mine to 60%). Marshmallow and water turn to liquid.

3. Take the bowl out and pour milk in and mix.

4. Add Almond Extract. Pour into the cup or Ramekin.

5. Chill in the fridge for 3 hours.

YES! That's it! Easy enough right????

After 3 hours, Voir la! It's just amazing! Taste just like Almond Jello!

Now, it's more easier magic recipe!

Mousse with Persimmons and Vanilla Ice Cream but it does not taste like persimmon, more like custard)

Perssimon            200g (about 2)
Vanilla Ice Cream 90g
Milk                     6 Tablespoons

1. Blend persimmons, Ice Cream and milk in the blender and mix.

2. Pour into the cup or ramekin.

3. Chill in the fridge for 3 hours. THAT's IT!!!!!!! That is it!

OMG! I've never made the dessert as easy as this one and tasted Fabulous!

These recipes are really worth trying!

The reason why marshmallow and milk can make jello is because marshmallow has gelatin in it. Also cornstarch in marshmallow will allow this taste like almond jello.

For Persimmon and Ice Cream: persimmons have Pectin and when this touches calcium in Vanilla Ice Cream and milk, it becomes solid. There are many other fruits have Pectin, but they won't make this solid because persimmons have a lot of Pectin. 

Reference cited: "Tokusu hito, Sonsuru hito 10/18/15 - Japanese TV show"