2. Pour the soaked agar and soaked water into the pot, heat and stir with low fire until the agar is completely dissolved, and then turn off the fire.
3. Mix 35g of almond powder with 80ml of mineral water to make uniform almond syrup.
4. Take another pot, add pure milk, whipped cream and 20g sugar, heat it to a boil with low fire, then pour almond dew into the pot and stir it evenly.
5. Pour the dissolved agar solution into step 5 and stir evenly.
6. Pour it into a square container with a lid, cool it and put it in the refrigerator 1-2 hours.
7. Boil the remaining 100ML mineral water and 10 g sugar together, add osmanthus fragrans, stir well, turn off the fire, let it cool, and then put it in the refrigerator.
8. Take out the frozen almond custard and cut it into small squares with a knife.
9. Put the chopped almond tofu into a bowl, and finally pour in the cool osmanthus juice.