Almond tofu is a popular Chinese dessert made not from tofu but with agar or gelatin. In this version, I top the almond tofu with fresh cherries that have been infused with ginger and scotch syrup.
Combine the gelatin and sugar in a medium saucepan. Add the boiling water and stir until the gelatin and sugar are completely dissolved.
Pour in the milk, add the almond extract and stir to combine.
In a small saucepan, combine the water, sugar, and crushed ginger and bring to a boil. Reduce the heat to simmer for 5 minutes, stirring until the sugar is completely dissolved. Remove from heat and add the Scotch Whisky.