Chinese Almond Tofu (Xing Ren Dou Fu)

Place the nan xing kernels in a bowl, cover with cold water and soak for at least two hours, so the kernels soften to their core and release their full milky flavour when blended rather than yielding a dry, muted paste. Drain. Transfer to a blender with 400 ml fresh water and process until the kernels are finely ground — the liquid will appear milky white.

Pour the blended mixture through a fine-mesh sieve lined with muslin into a clean saucepan, pressing firmly to extract all liquid, so every drop of flavour leaves the solids behind rather than going to waste with them. Discard the solids. This is where the dish lives or dies: any residual grit or meal will produce a grainy, broken texture in the finished jelly that cannot be recovered once the agar sets.

Add the milk and caster sugar to the strained almond liquid in the saucepan, then sprinkle in the agar-agar and set over a medium flame, stirring constantly so the agar dissolves evenly through the liquid rather than clumping and leaving rubbery streaks in the set jelly. Bring slowly to a simmer and continue stirring until the sugar has fully dissolved — the liquid should be smooth and uniform, with no visible granules when a spoon is drawn across the base.

Pour into a lightly oiled shallow tray or individual moulds so the set jelly releases cleanly without tearing. Allow to cool to room temperature, then refrigerate until firmly set — the surface should be matt and unyielding to a light finger press.

Dissolve the sugar in the water over a gentle heat, bring briefly to the simmer, then remove from the heat and cool completely, so the sugar is fully absorbed and the syrup is clear rather than cloudy. Refrigerate until very cold, because a warm syrup poured over the jelly will soften its edges and dull the contrast of textures in the bowl.

Unmould the set jelly and cut into neat cubes, then divide among chilled bowls. Spoon over the cold sugar syrup, add the fruit cocktail, and finish with osmanthus flower syrup. Serve immediately — the delicate almond-vanilla character dissipates at room temperature, and the bowls must be cold to the touch.