Mix the granulated sugar and Chinese apricot kernel flour until there are no lumps. Soak the gelatin in water.
Add about 2/3 of the milk to a pot, add the granulated sugar and Chinese apricot kernel flour stir well, and turn on the heat. After it comes to a boil, turn off the heat and strain through a finely meshed strainer.
Mix in the soaked gelatin and dissolve it after the mixture has cooled to 140°F/60°C.
Stir in the remaining milk, add more heavy cream, and mix.
Pour into glasses and chill in the fridge to solidify. There is not much gelatin, so it takes about 1/2 day to one whole day to solidify.
Make the syrup and soak dried Chinese wolfberry fruit to soften.
Top the Chinese wolfberry fruits of the solidified almond tofu for garnish, and it is done.
Story Behind this Recipe
I wanted to make a smooth, rich, and thick almond tofu that does not have a scent that interferes with the taste. I used the texture and creaminess of 7-11's rich and thick almond tofu as a reference to make this.
I always use a German-produced gelatin block. The gelatin itself has no odor, and it turns out smooth. I used Tomizawa-brand Chinese apricot kernel flour. Note that there is not a whole lot of gelatin, so it takes a long time to solidify.