Ingredients
5 g osmanthus sugar, 250 g (about 9 oz) walnut kernels, 15 g agar-agar, 100 g (about 1/2 cup) cream.
Seasonings
White sugar 50 g (about 1/4 cup), jackfruit 10 g (about 2 teaspoons).
Instructions
1. First, grind the walnut kernels with water into a paste. Place a wok over heat, add 250 g (about 1 cup) of water and agar-agar, and cook until melted. Stir in sugar until well combined. Mix the walnut paste with the agar-agar and sugar mixture, then add cream and stir until smooth. Bring to a boil over heat, then remove from the wok and pour into an aluminum container. Once cooled, place in the refrigerator to freeze.
2. Once set, cut into diamond-shaped pieces with a knife, arrange on a plate, and drizzle with osmanthus and jackfruit, then pour over a cold sweet syrup or juice. This dessert is soft, tender, smooth, and refreshingly cool, with a sweet aroma blending milk and osmanthus. It also helps nourish the blood, brighten the eyes, and quench thirst.