Instructions: Pour enough warm water over the fungus in a medium bowl to cover them completely. Soak until softened, about 20 minutes. Using scissors, remove the hard core from each piece, then cut into bite-size pieces.

Combine the water, granulated sugar, rock sugar and ginger in a 2-quart saucepan over medium heat. Bring to a simmer and cook, stirring, until the sugar is dissolved. Stir in the lime zest, lime juice, and lime leaf. Stir in the snow cloud and mix well. Cool the mixture to room temperature, then cover and refrigerate for 1 hour.

To serve, spoon the white fungus and syrup into dessert bowls, sprinkle with the almond slices, and garnish with lime slices.

This recipe yields 4 servings.

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