Thursday, September 17, 2009

Almond Jelly

This is a recipe for a popular dessert in Asia, particularly in Hong Kong, Taiwan and Singapore. It's very simple to make and a very refreshing snack to eat, particularly on warmer days.


½ cup caster sugar
2 cups cold water
1½ tablespoons powdered gelatine
185ml can evaporated milk
½ teaspoon almond essence


  1. Place sugar and cold water in a saucepan over low heat. Stir for 4 to 5 minutes or until sugar dissolves. Increase heat to medium. Bring to the boil. Remove from heat. Sprinkle gelatine. Stir with a fork until gelatine has dissolved.
  2. Combine milk and almond essence in a bowl. Add sugar mixture, stirring, in a slow steady stream. Pour into a 3cm deep, 20cm x 30cm lamington pan. Cover. Refrigerate for 4 hours or until set.
  3. Run a palette knife around edge of pan. Invert pan onto a chopping board. Press base of pan to release jelly. Cut jelly into squares.
  4. Serve jelly with fruit salad.

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