I still have to find out how almond extract smells unlike the almond nut. Nevertheless, I love almonds in both in forms.
Almond jelly is one of the few desserts on the Chinese restaurant menu and the one that I like best. Slivers of soft set almond flavoured jelly is served with fruits and more almond flavouring. It is a very simple concoction, yet the taste is so perfect.
When I was pregnant with my eldest, I was always craving for almond jelly. Luckily, we had a friend who had a Chinese restaurant in the high street near where we used to live. A few nights a week, we would hang out there just to have my almond jelly fix.
As a dessert, it is quite filling so we had to walk around a bit after dinner before we have it. The jelly is meltingly soft, creamy and sweet. The fruit cocktail is the perfect contrast both in flavour and texture. Together, it is worth walking a mile for.
Ingredients for the jelly:
1 liter carton of unsweetened soy milk
1 packet (or 4 tsps.) unflavored gelatin
1/3 c. of condensed milk
1 tsp. almond extract
Soak the gelatin granules in 1/2 cup of the soy milk to bloom.
Heat up 1 cup of the soy milk until nearly boiling. Take the pan off the heat and put the soaked gelatin in. Stir until the granules are all dissolved.
Put the rest of the soy milk in a mixing bowl and strain the hot soy milk with gelatin into it. Mix in the condensed milk. This may be transferred to a different container or left in this mixing bowl and covered with cling film.
Leave in the fridge overnight to set. This is a very soft set jelly and may seem liquid when you jiggle the container. It is meant to be that way.
Ingredients for the fruit topping:
1 c. water
1/4 c. sugar
1 415 gm. tin of fruit cocktail, peaches, lychees or mandarin orange segments (2 small tins) or a combination of any fruit you want
1/2 c. of halved maraschino cherries in syrup
1 tsp. almond extract
Put the water and sugar in a saucepan. Stir until the sugar melts. Bring to a boil and simmer just for one minute. Leave to cool.
Mix the fruit (including the juices or syrup) and almond extract. Add enough cooled syrup to sweeten.
To serve, skim thin layers of the soy milk junket into individual serving bowls with a shallow metal spoon.
Top with the fruit mixture. Serve cold.
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