Almond Jelly Chunks With Sweet Tangy Longan Recipes

EASY HOMEMADE ALMOND JELLO

Steps:

• Pour boiling water into a bowl and whisk in the gelatin to fully dissolve. Add sugar and gently hand-whisk to dissolve. Add almond extract and whisk. Add milk and whisk.
• Pour into an 8x8 or similar sized dish. Chill 2-3 hours or longer.
• When completely set, cut into squares and serve with your favorite fruit. We love lychees, ripe mangoes, or mandarin oranges.

ALMOND JELLY CHUNKS WITH SWEET TANGY LONGAN

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!

ALMOND JELLY

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.

ALMOND JELLY WITH LYCHEES, JACKFRUIT, AND STRAWBERRIES

Steps:

• Put the water in a saucepan, sprinkle the agar-agar (or gelatin) onto the surface, and stir to mix well. If using agar-agar, bring to a boil over medium heat, stirring constantly, until the agar-agar dissolves. If using gelatin, heat over low heat, stirring constantly, until the gelatin dissolves. Remove from the heat, add the sugar, condensed milk, and almond extract, and stir until the sugar dissolves.
• Pour into an 8-inch square or 9-inch round cake pan or shallow dish; the jelly should fill to a depth of 1/2 to 3/4 inch. Push any surface bubbles to the side, so they won't mar the top. Let stand for about 1 hour, or until cooled completely and set. If you are using gelatin, let it cool for 15 minutes and then refrigerate for about 3 hours, or until well chilled and firm. (The jelly may be prepared up to 2 days in advance, covered with plastic wrap, and refrigerated until serving.)
• About 1 hour before serving, drain the jackfruit in a sieve placed over a serving bowl. Cut the jackfruit into 1-inch pieces and add to the bowl with the syrup. Add the lychees, with all their syrup, and the strawberries to the bowl. Cover and refrigerate to chill until serving.
• Just before serving, cut the jelly into 1-inch squares or diamonds and add them to the fruit bowl. To serve, spoon the mixture into individual dessert bowls. Include as much syrup with each serving as you like.