Steps

1. In a bowl, add 200g Silken Tofu and mash with a whisk until it forms a paste.
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2. In a separate bowl, gradually add 100ml Heavy Cream and 3 tbsp Sugar, and whip with a whisk to medium-stiff peaks (80-90% stiff).
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3. Add the mashed tofu to the whipped cream and mix well.
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4. Pour the mixture into a storage container, cover, and freeze until solid.
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5. After about 1 hour in the freezer, when the edges start to solidify, mix the entire contents. Once the edges solidify again, mix again. Repeat this mixing process twice. (Key Tip!) Mixing during freezing creates a slightly icy texture while ensuring a smooth finish.
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6. In another bowl, combine 100g Shiratama Flour and 100g Silken Tofu, and mix while mashing the tofu.
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7. Once it starts to come together, knead the mixture within the bowl.
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8. If the dough is still powdery due to the moisture content of the tofu, add about 1 tsp Water and knead until it forms a smooth ball.
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9. Knead for 5-10 minutes until there are no more lumps of shiratama flour, then roll the dough into a log shape.
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10. Tear off pieces of the log and divide into 12 equal portions. Roll each piece between your palms to form small balls.
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11. Gently press your finger into the center of each ball to create a slight indentation. (Key Tip!) This helps them cook more evenly.
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12. Boil the balls in plenty of boiling water.
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13. Once the balls float to the surface, continue to boil for another 1 minute.
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14. Transfer the boiled balls to an ice water bath and let them cool until they reach room temperature.
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15. Once the shiratama balls have cooled and excess water is drained, assemble the parfait by placing the chilled tofu ice cream and shiratama balls into a serving dish. Top with Sweet Azuki Bean Paste, Kinako, and Kuromitsu as desired.
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