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1
Combine milk, cream, sugar and almond essence in a bowl and mix well (Add the essence as you taste.)
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2
During Step 4, you might have gelatin lumps depending on the temperature of the liquid.
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3
It is better to microwave the mixture to around room temperature.
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4
Combine water and gelatin (in this order) in a heatproof container.
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5
When the gelatin has softened, microwave for about 40 seconds until it has dissolved completely.
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6
Add the gelatin into Step 1.
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7
Stir constantly to prevent lumps.
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8
Chill in the fridge for about 3 hours.
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9
[Syrup] Combine sugar and water in a small sauce pan and bring to a boil.
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10
Turn off the heat after a while.
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11
After it has cooled, add almond essence and lemon juice.
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12
Chill in the fridge (the lemon juice is the key to this dish).
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13
After the almond tofu has set, cut the kiwi in half and slice 1-1.5 mm thick slices!
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14
Arrange the kiwi slices on top and pour the syrup over.
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15
If the kiwi is sour, let it meld with the syrup for a while.
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16
You won't notice the acidity so much.
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17
Done!
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18
Serve in individual dishes!
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19
The ingredients list 1/3 bottle of almond essence.
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20
I used a 28 ml bottle, so that would be less than 10 ml.
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21
You can give these as gifts.
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22
Make them in small containers.
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23
It is like a shop-bought one (I can make 10 small cups of this).
