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1
Place the nan xing kernels in a bowl, cover with cold water and soak for at least two hours. Drain. Transfer to a blender with 400 ml fresh water and process until the kernels are finely ground. The liquid will appear milky white.
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2
Pour the blended mixture through a fine-mesh sieve lined with muslin into a clean saucepan, pressing firmly to extract all liquid. Discard the solids. The strained liquid must be completely clear of any grit or meal — this step decides the dish. Any residual solids will produce a grainy, broken texture in the finished jelly and the dessert cannot be recovered.
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3
Add the milk and the caster sugar to the strained almond liquid in the saucepan. Sprinkle in the agar-agar. Set over a medium flame and bring slowly to a simmer, stirring constantly until the agar-agar and sugar have fully dissolved — the liquid should be smooth and uniform, with no visible granules when a spoon is drawn across the base.
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4
Pour into a lightly oiled shallow tray or individual moulds. Allow to cool to room temperature, then refrigerate until firmly set. The surface should be matt and unyielding to a light finger press.
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5
Prepare the syrup: dissolve the sugar in the water over a gentle heat, bring briefly to the simmer, then remove and cool completely. Refrigerate until very cold.
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6
Unmould the set jelly and cut into neat cubes. 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; the bowls must be cold to the touch.