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 CHUNKS WITH SWEET TANGY LONGAN
I have been searching for the perfect recipe to make the jelly for this dessert but it always came out wrong and not to my liking. But now I've got it right after some experimenting and it has become a favourite in my home, even with my mom who hates almond jelly (surprisingly!). And the lemon really makes a huge difference, I love everything about this dessert! I hope you'll like it too =) If you can't find canned longan, you can substitute with canned lychees (litchi). Cooking/prep time does not include chill time.
Provided by Enchantress
Categories Gelatin
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Combine milk & sugar, bring to a boil and stir frequently while taking care not to let the milk boil over. Turn off the flame.
- Stir in the almond extract.
- In a separate small bowl, pour in some of the hot milk & sprinkle in the gelatin powder. Whisk until dissolved with a fork.
- Return & stir the gelatin mixture into the rest of the hot milk.
- Pour into a square wet mould & store in refrigerator until set & chilled through (I usually make this in the morning or afternoon & leave it in the fridge until after dinner).
- Cut into little cubes or diamonds.
- In a large bowl, combine the longan & its syrup with the lemon zest & juice.
- Add in very cold water until the mixture is not too sweet (I don't like mine very sweet so I usually add in more or less a cup).
- Gently stir in the almond cubes/diamonds & scatter a handful of ice cubes if desired.
- You can also toss in a few split maraschino cherries, if you like!
- Put out serving bowls and let everyone serve themselves =) Enjoy!
Nutrition Facts : Calories 136, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 69.8, Carbohydrate 16.2, Fiber 0.1, Sugar 9.8, Protein 8.3
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