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A refreshing dessert from Hong Kong.

Yield:
4-6 servings
Prep time:
8 minutes plus 4 hours to chill
Photo of Judy’s Almond Jelly

Recipe by Judy, as told to Jill Ackhurst

Equipment

  • Measuring cups and spoons
  • Small saucepan
  • 21 cm (8") Square pan

Ingredients

  • 2 envelopes gelatin
  • 1/2 cup (125 mL) sugar
  • 1-1/2 cups (375 mL) water
  • 1 cup (250 mL) milk
  • 1 small tin (160 mL) evaporated milk
  • 1-2 tsp (5–10 mL) almond extract

Instructions

  1. Mix gelatin and sugar in a small saucepan.
  2. Slowly stir in water and milks.
  3. Heat gently over low heat to dissolve gelatin.
  4. Add almond extract.
  5. Pour into 21 cm square pan and chill 4 hours to set.
  6. Cut into cubes and serve with lychee nuts and sweetened water.

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  • This recipe was unbelievably easy to make. And completely refreshing. I think I would try it next time with just regular milk since I don’t usually have evaporated milk at home. I would use the equival... more

    This recipe was unbelievably easy to make. And completely refreshing. I think I would try it next time with just regular milk since I don’t usually have evaporated milk at home. I would use the equivalent volume to all the liquid in the recipe - about 800 mL or 3 1/4 cups for those who, like me, still think better in imperial measures.

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