Ingredients
½ cup caster sugar
2 cups cold water
1½ tablespoons powdered gelatine
185ml can evaporated milk
½ teaspoon almond essence
Method
- 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.
- 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.
- 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.
- Serve jelly with fruit salad.
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