Almond Milk Tofu

  It is more a jelly featuring the Agar Agar (The Famous Japanese Seaweed Gelatin)

 - 2 quart Milk

 - 200 gm Almond Paste 60 %

 - 170 gm Sugar

 - 1 stick Agar Agar (Kanten)

- Soak the Agar in cold water until soft

- Bring milk to a boil

- Add the Marzipan by small pieces anf let it dissolve in hot milk while whisking

- Add  the Agar after squeezing it between hands to express water away

- Let simmer until Agar is totally dissolved

- Add the sugar

- Strain before pouring into appropriate mold

 Strawberry Water

   It is bottled spring water flavored with the maceration of strawberries, lime, orange and sugar then strained through a towel or cheese cloth

 - 2 kg Strawberries

- 1 orange

- 1 lime

- 2 liters Spring Water (or little more if needed)

- Cut strawberries in pieces, add sliced citrus and sugar

- Slowly incorporate all ingredients together and let sit for at least one hour, gently stirring time to time

- Add the spring water, cold from fridge, stir well and refrigerate allowing maceration for 24 hours

- First strain the liquid through a chinois or fine mesh colander

- Then pass the strawberry liquid through a multi layered cheese cloth

-  This will prevent the liquid from remaining cloudy and transforming into a limpid , red colored water

- Keep refrigerated until needed and always until only needed

 The Fruit Chips

  are very thin slices of Japanese pear, slightly sugared with confectioners sugar and dried in a convection oven at low temperature for an hour or two.