Almond Creme

This is the Chinese restaurant dessert you’ve been trying to recreate. Known as annin tofu (杏仁豆腐), almond jelly is a classic Cantonese sweet: cool, barely sweet, with that distinctive floral almond fragrance that cuts right through a heavy meal.

Despite the elegant result, the technique is genuinely simple. Unflavored gelatin blooms in cold water, dissolves with sugar and boiling water, then combines with evaporated milk and almond extract before setting in the fridge for a few hours.

Evaporated milk is the ingredient that matters here. It gives the jelly a creamier, richer body than regular milk without making it heavy. Don’t swap it for whole milk or the texture changes noticeably.

The fruit topping of kiwi and strawberries adds color and a tart contrast against the sweet, milky jelly. Mandarin orange segments or lychee are equally traditional if you want to go a different direction.

Kitchen Tips

• Bloom the gelatin in cold water for the full minute. Rushing this step can lead to uneven setting
• Make sure the gelatin is fully dissolved before adding the milk mixture or you’ll get grainy pockets
• Chill for at least 3 hours; overnight is even better for a clean, firm set

Variations

• Coconut milk version: Replace evaporated milk with full-fat coconut milk for a dairy-free take with a tropical note
• Honey sweetened: Swap the sugar for 3 tablespoons of honey for a floral undertone