Use a food processor to purify 100g of fresh strawberries then put into a small sauce pot along with the water and sugar. Bring  this to the boil.

Mix the corn flour with 2 teaspoons of water in a separate bowl and gradually stir into the saucepan from step one to ensure  even texture. Bring the sauce to the boil again after adding this mixture. Once it has boiled pour the mixture into a bowl and allow to cool down.

Use the food processor to blend the almonds almost to a powder texture.

Put the almond powder, soy milk, water, sugar and almond extract into a saucepan and bring this to boil. Once at the boil allow to simmer for 45 minutes but stir occasionally while simmering to make sure it doesn’t burn on the bottom of the pan.

After the 45 minutes pass the mixture through a sieve as we don’t want any lumps of almond. After passing though allow the mixture to cool down a little. Soften the gelatine and stir this into the cooled mixture. Cooling the mixture down before adding the gelatine is essential otherwise the gelatine would be destroyed at a high temperature.

Once you have added gelatine allow the mixture to cool down until the dish is warm but not hot. At this moment you can prepare the glasses for pouring the mixture into.

In the glass or dish that you choose to use, place fresh strawberries at the bottom and cover this with strawberry coulis. This should fill about one fifth of the glass/dish. Being gentle, cover the strawberry coulis with the almond tofu mixture until about 4/5ths of the glass are filled. Leave in a fridge until it has set (this should take about 1 hour but I left it overnight).

Once the dessert has set place fresh strawberries on top and it’s ready to serve. I added blackberries for extra garnish but this is entirely optional.