Almond Milk Curd, also known as Hung Yun Dow Foo, is a delightfully light and refreshing almond flavored milk gelatin served with fruit or coconut at dim sum restaurants. It is ridiculously easy to make at home and is a perfect dessert for hot summer nights.
We would usually have it for dessert growing up after Asparagus Beef or Almond Chicken Chow Mein or any other Asian dinner. Sometimes Ma’am would make them in these cute little individual lotus bowls she had (ramekins would work as well). I also remember seeing mandarin oranges on sale when I was pregnant and the hormones ordered me to make it!! If you have been pregnant, you understand.
The original recipe called for fruit cocktail, and many dim sum restaurants serve it with sweetened shredded coconut, but we have never had it with anything other than mandarin oranges.
Almond Milk Curd
- 1 cup cold water
- 1 Envelope unflavored gelatin
- 1/2 cup sugar
- 1 tablespoon almond extract
- 1 cup milk
- 1 can mandarin oranges or other fruit
- Pour water into small saucepan. Sprinkle gelatin over water. Heat for 3 minutes over medium high heat for three minutes.
- Add sugar, extract and milk and cook for one minute. Pour into a square dish and chill until firm.
- Cut into cubes, put into individual serving dishes and top with mandarin oranges.
Until next time, happy eating.