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1
Sprinkle the gelatin into the water, and let it soak.
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2
Add to a pot, and mix with an egg beater.
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3
Add in water a bit at a time while stirring.
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4
Turn the pot on over a low heat, and warm up while stirring constantly.
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5
After it has come to a boil and thickened to the consistency as shown in the photo, remove it from the heat.
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6
Add the milk in very small amount at a time to fill it out.
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7
Repeat this step over and over, and add in the remaining milk when it had reached the point where you so not have to worry about lumps forming.
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8
Turn on the heat, and warm up to there point just before boiling while constantly stirring.
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9
Remove it from the heat, stir in the heavy cream, and mix in the soaked gelatin.
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10
Strain into a bowl with a finely meshed sieve, and mix in the amaretto.
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11
Place the bottom of the bowl in ice water, and let cool while stirring.
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12
Place into containers, and chill in the fridge to solidify.
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13
Mix the syrup ingredients and let chill.
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14
Top the solidified almond tofu with the syrup, and it is done.
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15
This is Kyoninso almond powder that is sold in Chinese ingredient shops.
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16
Amaretto is a very fragrant liqueur made from apricot cores.
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17
It is a hidden treasure for making sweets.
