Steps

1. In a small bowl, combine 5g Gelatin Powder and 20ml Water. Stir well and let it sit until the gelatin becomes thick and paste-like.
   🕒 01:53
2. In a pot, add 20g Almond Powder and 25g Granulated Sugar. Mix thoroughly to prevent lumps.
   🕒 02:16
3. Add 80ml Water and mix well.
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4. Next, add 200ml Milk and mix well.
   🕒 03:06
5. Bring the heavy cream to room temperature or lukewarm. If it's very hot, warm it in the microwave (600W) for about 30 seconds. (Key Tip!) Be careful, as adding cold heavy cream can cause gelatin clumps to form.
   🕒 03:19
6. Heat the mixture over medium heat. Stir occasionally and bring it to a gentle simmer around the edges of the pot.
   🕒 03:41
7. Once the edges start to simmer, remove from heat and add the bloomed gelatin. Stir until it completely dissolves.
   🕒 04:05
8. Add 100ml Heavy Cream (warmed to room temperature or lukewarm) and mix well. (Key Tip!) Adding the heavy cream later helps to slightly cool the mixture, reducing the chilling time.
   🕒 04:43
9. Strain the mixture through a fine-mesh sieve to remove any undissolved almond powder particles, ensuring a smooth finish.
   🕒 05:20
10. Pour the mixture into a container or tray.
    🕒 05:36
11. Loosely cover with plastic wrap and chill in the refrigerator for 2-3 hours until set.
    🕒 05:59
12. While the almond tofu is chilling, remove the stems from strawberries and cut them into bite-sized pieces.
    🕒 06:11
13. Cut the frozen mango into bite-sized pieces.
    🕒 06:32
14. Cut the ends off the kiwi, peel it, and cut into bite-sized pieces.
    🕒 06:38
15. Once the almond tofu is set, arrange the cut strawberries, frozen mango, and kiwi on top as desired.
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