In article >,
dsi1 > wrote:


> I had a had a soybean custard in a Chinese restaurant that was most
> remarkable. It tasted like the freshest, thickest, whitest, and sweetest
> cream in existence. It was as if you got fresh sweetened cream to gently
> curdle and then you strained it and molded it into a gentle dome onto a
> plate with a drizzle of raspberry and a small ball of intensely flavored
> mango sherbet. The amazing thing is that there is no milk in this
> dessert at all. At least that's what the cook said. That guy is holding
> out on me! I've tried to make this using soymilk and agar agar but it
> comes out like soybean Jello. Bleech! I'd kill to find that recipe!

All I can say is "yeah". I went to a Chinese restaurant and they gave
us a complimentary dessert. I could have sworn it was a milk product.
No. The Chinese aren't dairy people.

--
Dan Abel
Petaluma, California USA