Almond Jell O With Lychee Recipes
ALMOND JELL-O® WITH LYCHEE
Light and refreshing! Also very pretty.
Provided by Kimmee
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 3h15m
Yield 4
Number Of Ingredients 7
Steps:
- Pour 1 cup water into a bowl; stir in gelatin powder until dissolved. Slowly stir boiling water into gelatin mixture. Mix milk, sugar, and almond extract into gelatin mixture; add lychees. Pour gelatin mixture into a shallow container; refrigerate until set, 3 to 4 hours.
Nutrition Facts : Calories 238.8 calories, Carbohydrate 47.5 g, Cholesterol 9.8 mg, Fat 2.4 g, Fiber 0.1 g, Protein 7.1 g, SaturatedFat 1.5 g, Sodium 60.9 mg, Sugar 43.2 g
ALMOND JELLY
This is one of my favorite desserts that I get when I go to a Chinese restaurant. With this recipe, it is easy to make it in the comfort of your own home! Serve with some canned fruit cocktail with syrup or just some fresh fruit! It's such a refreshing dessert to enjoy and a very good change from plain gelatin.
Provided by YELLOWMNM81
Categories World Cuisine Recipes Asian Chinese
Time 3h10m
Yield 6
Number Of Ingredients 6
Steps:
- Pour 1 cup water in a bowl; sprinkle the gelatin over the water; stir until the gelatin is partially dissolved. Set aside.
- Bring 1 cup water to a boil in a large saucepan. Reduce heat to medium-low and slowly pour in the gelatin mixture. Add the milk, sugar, and almond extract; stir until the sugar and gelatin are completely dissolved; pour mixture into a large, shallow container. Refrigerate until firm, 3 to 4 hours. Cut into small squares to serve.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 28.8 g, Cholesterol 6.5 mg, Fat 1.6 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 39.1 mg, Sugar 28.8 g
ALMOND JELLY WITH LYCHEES, JACKFRUIT, AND STRAWBERRIES
Vietnamese cooks, like many other Asian cooks, make jellied treats from agar-agar. When a particularly grand presentation is on the menu, they use intricate molds to create multicolored desserts that look like elaborately decorated Western cakes. This simple almond jelly and fruit combo is a summertime favorite in my home. Originally prepared in China, the mildly sweet chunks of firm white jelly may be eaten alone, but they are more festive when accompanied with fruits. I use lychees and jackfruit, both of which are surprisingly good canned, along with fresh strawberries for contrast, but you may use any macerated or poached fruit you like. Twenty-five-gram packets of agar-agar powder (bot rau câu, or seaweed powder) are sold at Chinese and Southeast Asian markets. If the powder is not shelved with the agar-agar sticks or strands, ask for it; it is sometimes kept at the cash registers. Telephone brand from Thailand is popular. If you cannot find agar-agar, use unflavored gelatin.
Yield serves 6 to 8
Number Of Ingredients 8
Steps:
- Put the water in a saucepan, sprinkle the agar-agar (or gelatin) onto the surface, and stir to mix well. If using agar-agar, bring to a boil over medium heat, stirring constantly, until the agar-agar dissolves. If using gelatin, heat over low heat, stirring constantly, until the gelatin dissolves. Remove from the heat, add the sugar, condensed milk, and almond extract, and stir until the sugar dissolves.
- Pour into an 8-inch square or 9-inch round cake pan or shallow dish; the jelly should fill to a depth of 1/2 to 3/4 inch. Push any surface bubbles to the side, so they won't mar the top. Let stand for about 1 hour, or until cooled completely and set. If you are using gelatin, let it cool for 15 minutes and then refrigerate for about 3 hours, or until well chilled and firm. (The jelly may be prepared up to 2 days in advance, covered with plastic wrap, and refrigerated until serving.)
- About 1 hour before serving, drain the jackfruit in a sieve placed over a serving bowl. Cut the jackfruit into 1-inch pieces and add to the bowl with the syrup. Add the lychees, with all their syrup, and the strawberries to the bowl. Cover and refrigerate to chill until serving.
- Just before serving, cut the jelly into 1-inch squares or diamonds and add them to the fruit bowl. To serve, spoon the mixture into individual dessert bowls. Include as much syrup with each serving as you like.
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