Almond Jelly Two Ways

Almond jelly is an Asian sweet treat going back to my childhood days.  A blast from the past, but it is a refreshing, easy to make, sure to impress dessert for all occasions.  The most popular version is made with milk, sugar, gelatine powder and almond extract.  When the jelly is set,  it is cut into wobbly cubes and served in mini dessert bowls with syrupy tinned fruits such as lychees and mandarin segments.  My deluxe, non-dairy version is made with almond milk set in individual glasses, dressed with a ginger and palm sugar syrup, then topped with fresh pitted longans.  Try them both ways.  You will be delighted.

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Almond Jelly with Tinned Fruits

Serves 6

INGREDIENTS

• 1L / 34 fl oz milk
• 18g / ⅝oz gelatine powder
• ½ cup caster sugar
• 2 teaspoons almond extract
• 500g / 1lb 2oz tinned whole pitted lychees or mandarin segments in syrup

METHOD

1. In a measuring jug, sprinkle the gelatine powder over 250ml / 8½ fl oz of the milk.  Stir and leave to bloom for 5 minutes.
2. In a medium saucepan, gently heat the remaining milk, caster sugar and almond extract until the sugar is dissolved, stirring occasionally.  
3. Whisk in the gelatine mixture until well blended.
4. Allow to cool to room temperature, then strain the mixture into a rectangular pan or glass container.  Chill in the fridge for 3-4 hours until well set.
5. Run a knife around the edge of the jelly to loosen, then cut it into cubes.  Ease the cubes out (I use a plastic bowl scraper) and divide them up between 6 dessert bowls.  Top each bowl with tinned fruits and a few tablespoons of the syrup. 

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Almond Jelly with Ginger & Palm Sugar Syrup

Regular milk can be used instead of almond milk, if you prefer.   Palm sugar adds a nice caramel-like taste to the syrup.  I use the granulated type for convenience instead of the solidified cakes which need to be grated.  Fresh longans or 'Eye of the Dragon Fruit', if you can get them when they are in season, add an exotic touch and another layer of deliciousness to the dessert.

Serves 6

INGREDIENTS

• 1L / 34 fl oz almond milk
• 18g / ⅝oz gelatine powder
• ½ cup caster sugar
• 2 teaspoons almond extract
• 24 fresh peeled and pitted longans 

For ginger & palm sugar syrup:

• 1 cup water
• ¼ cup sugar
• ½ cup palm sugar
• 5 thick slices of ginger, peeled

METHOD

1. In a measuring jug, sprinkle the gelatine powder over 250ml / 8½ fl oz of the milk.  Stir and leave to bloom for 5 minutes.
2. In a medium saucepan, gently heat the remaining milk, caster sugar and almond extract until the sugar is dissolved, stirring occasionally.  
3. Whisk in the gelatine mixture until well blended.
4. Allow to cool to room temperature, then strain the mixture into 6 glasses and chill in the fridge for 3-4 hours until well set.
5. Meanwhile, make the syrup by combining water with sugar, palm sugar and ginger in a small saucepan.  Bring to a simmer and stir until the sugar is dissolve.  Continue to cook and stir over medium heat until reduced to ½ cup.
6. Allow to cool to room temperature, strain and refrigerate.
7. To serve, spoon 1-2 tablespoons of the syrup over each glass of jelly.  Top with longans.