Almond Jelly Chunks With Sweet Tangy Longan
photo by fawn512
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4-5
ingredients
-
For the Almond Jelly
- 500 ml milk (I use 99% fat-free milk)
- 20 g plain gelatin powder
- 3 tablespoons sugar
- 1⁄2 teaspoon almond extract
-
For the Longan mixture
- 1 (565 g) can longans in heavy syrup, chilled
- 1⁄2 teaspoon lemon zest, finely grated
- 1 lemon, juice of
directions
- 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!
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Reviews
-
This is the most exquisite dessert I have made or had for a long time. Great ending for any oriental meal. Yes, the jelly is dense, but it is ment to be cut in squares, so anyone not wanting to do that, I would recommend to halve the gelatin to 10g, not cut the jelly in squares but serve as is and the longans on top of it. So delightful!
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