2packetsunflavored gelatin(I used Knox brand and each packet was .25 oz or 8 g each)
2 1/2cupsmilkI used skim
1 1/2teaspoonspure almond extract
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.
To make individual servings, pour into small serving bowls or cups. To make one single layer that you can later cut up and serve, pour the mixture into a shallow pan. Refrigerate until set, about 4 hours.
Ginger and Scotch Syrup
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.
Halve the cherries with a knife and remove the pit using a small spoon or a small knife. Throw the cherry halves into the Ginger & Scotch syrup mixture and refrigerate until needed. The ginger will continue to infuse into the syrup and the cherries will absorb some of the syrup flavors.
When the almond tofu is completely set, remove from fridge and serve by spooning the Ginger and Scotch syrup mixture with the cherries onto the almond tofu. If you made a single layer of almond tofu, then cut the tofu into squares, spoon into serving bowls, and drizzle the Ginger & Scotch syrup and cherries on top.
Almond Tofu with Fresh Cherries and Ginger & Scotch Syrup - https://gingerandscotch.com/almond-tofu-fresh-cherries-ginger-scotch-syrup/