To make the Osmanthus Syrup, add the sugar, water and salt to a saucepan and bring to a simmer. Stir until all the sugar is dissolved, then add the omsanthus flowers and turn off the heat. Let it cool for 10 minutes, then pour the mixture into a clean jar. Once it’s cooled down entirely, you can use it immediately, but it’ll develop a richer flavour over the next days. Keep refrigerated and use within 2-3 weeks.

To make the Xingren Doufu, soak the almonds in at least 300ml water overnight.

The next day, drain and rinse them, then add to a blender along with 500ml of fresh water and blend well. Strain the liquid through a muslin cloth and squeeze out as much milk as possible. You can use the leftover pulp in your müsli.

Add the milk to a small saucepan, whisk in the agar agar powder and let it soak for 5 minutes. Turn on the heat and slowly bring it to a boil, then simmer for 5 minutes, whisking constantly to prevent it from boiling over and to allow the agar agar to dissolve entirely. Stir in the almond extract and sugar and whisk for a little longer until dissolved as well, then turn off the heat.

Pour the mixture into a mould, skim off any foam from the surface, then leave it to cool and refrigerate for 1 hour or until set.

Meanwhile, dissolve the omsanthus syrup in 160ml water, strain the liquid into a bowl and set aside.

Remove the doufu from the mould and cut it into 2 cm pieces. Divide the pieces over bowls, top them with the osmanthus water and an extra drizzle of the syrup and serve.