almond tofu

1

Wet the pan with water, pour in the milk, and soak the gelatine slices in ice water for later use.

2

Pour the almond cream into the milk and slowly stir well.

3

Stir while heating until the almond cream is completely dissolved and turn off the heat, about five minutes. Wring off the water from the gelatine slices, add to the milk, and stir until melted.

4

Stir until completely mixed, and cool down the pan over ice water.

5

Cool and box into refrigerator until set.

6

Make osmanthus flavored syrup: soak sugar water, osmanthus wine, and wolfberry together.

7

Digging out the almond tofu and filling it into a bowl, drizzle with osmanthus flavored syrup, and serve.

1. The osmanthus flavored syrup is made because I just soaked myself in osmanthus wine. The sugar water is sugar and water boiled at a ratio of 1:2 and open to cool. The osmanthus wine is made by putting osmanthus, rock sugar and high-quality white wine together to soak it. 2. I didn't see the specific solidification time. I put it in the refrigerator at 9:30 in the morning, and took it out at around 2:00 in the afternoon. It was very good, tender and tender and shaking.