ALMOND GELATIN
Try something different this evening with our Almond Gelatin recipe. Almond Gelatin is a sweet dish that features both lychees and maraschino cherries.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Sprinkle gelatine over 2 Tbsp. cold water in small bowl; let stand 5 min. or until softened.
- Cook sugar and remaining water in small saucepan on medium heat 5 min. or until sugar is dissolved, stirring occasionally. Remove from heat.
- Add gelatine; stir until completely dissolved. Stir in milk, then almond extract.
- Pour into 8-inch square baking dish sprayed with cooking spray.
- Refrigerate 4 hours or until firm. Cut into 36 squares.
- Drain lychees, reserving syrup. Insert cherry into center of each lychee. Arrange 6 pieces of gelatin and 3 stuffed lychees in each serving bowl; drizzle with reserved syrup.
Nutrition Facts : Calories 200, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 70 mg, Carbohydrate 41 g, Fiber 1 g, Sugar 39 g, Protein 5 g
ALMOND GELATIN
Almond gelatin - just like the way they serve it at Chinese dim sum!
Provided by LOREA
Categories World Cuisine Recipes Asian Chinese
Time 8h10m
Yield 4
Number Of Ingredients 6
Steps:
- Combine gelatin with boiling water, stirring until dissolved. Stir in sugar, milk, and almond extract. Pour into a 9 inch square pan and refrigerate overnight. Cut into cubes and serve with fruit cocktail.
Nutrition Facts : Calories 118.5 calories, Carbohydrate 21.6 g, Cholesterol 6.1 mg, Fat 2 g, Fiber 0.5 g, Protein 3.7 g, SaturatedFat 1.1 g, Sodium 31.3 mg, Sugar 21 g
VANILLA VODKA ALMOND JIGGLERS
This recipe for vegetarian-friendly, alcoholic almond gelatin jigglers (think Jello Jigglers meets Jello shots) combines vanilla vodka, uses seaweed-derived gelatin called agar-agar (as opposed to nondescript gelatin, which is likely to be animal-derived), and reduces paper/plastic waste (no cups). The ratio of water to alcohol is 1:1, so these jigglers are quite alcoholic! For better taste/less alcohol, you might consider reducing the amount of alcohol to 1 1/2 cups and increasing either the amount of water or milk to 2 1/2 cups (I would increase the milk, for more body and color). Of course, it's all a matter of personal taste and preference. The agar-agar powder can be found at your local South East Asian market.
Provided by Thuha
Categories Gelatin
Time 2h15m
Yield 20-30 jigglers
Number Of Ingredients 6
Steps:
- Prepare gelatin molds: use shallow pan(s) or container(s) (non-stick metal, glass, aluminum, or plastic) or ready-made gelatin mold(s), applying it with non-stick cooking spray (recommended) or covering with it saran wrap (one whole piece covering bottom and edges of pan) for easy removal.
- In saucepan over medium to high heat, bring to boil water, sugar, and agar-agar powder, stirring constantly.
- Remove from heat, then add vanilla vodka, milk, and almond extract.
- Immediately pour mixture slowly into container(s). Refrigerate until set (about 2 hours).
- Finally, remove firm gelatin from refrigerator and container(s) and place onto clean, flat surface. Use cookie cutters to make jigglers or use knife to simply cut into cubes.
Nutrition Facts : Calories 86.6, Fat 0.8, SaturatedFat 0.5, Cholesterol 2.4, Sodium 10.5, Carbohydrate 6.2, Sugar 6.3, Protein 0.8
ALMOND JELLY
This is one of my favorite desserts that I get when I go to a Chinese restaurant. With this recipe, it is easy to make it in the comfort of your own home! Serve with some canned fruit cocktail with syrup or just some fresh fruit! It's such a refreshing dessert to enjoy and a very good change from plain gelatin.
Provided by YELLOWMNM81
Categories World Cuisine Recipes Asian Chinese
Time 3h10m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 28.8 g, Cholesterol 6.5 mg, Fat 1.6 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 39.1 mg, Sugar 28.8 g
ALMOND FLOAT
This dish always reminds me of home. It's a simply sweet and authentic way to end your meal with a tasty combination of almond and fruit flavors.
Provided by Anita Lo
Categories beverage
Time 4h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place the milk, sugar, and 2 cups (460ml) water in a medium pot over high heat. Scald the milk, or bring it to just below the boiling point. In a small bowl, mix the powdered gelatin in 3 tablespoons of cold water with your fingers until completely dissolved.
- While the milk is heating, peel and dice the pineapple.
- Once the milk is almost boiling and giving off small amounts of steam, remove from the heat, add the softened gelatin and stir to dissolve. Add the almond extract and stir. Pour into a large baking dish (preferably 9-inch by 13-inch) lined with lightly oiled plastic wrap and chill - the liquid should come about 1 inch (2.5 cm) up the sides of the dish. The almond jello can be made 1 day in advance, covered with plastic wrap, and refrigerated.
- While the jello is setting, peel and dice the mango. Combine the mango, pineapple, lychee nuts with syrup and orange segments in a deep serving bowl.
- For the jicama, peel off the thick outer skin and cut the white flesh into small (1/4 inch) cubes.
- Add the jicama to the other fruits. Stir gently to combine. When the almond jello is firm, cut into diamond shapes and add to the fruit cocktail. Seasoning the dessert with a pinch of salt is optional. Serve immediately.
ALMOND JELLO
This is the most delightful Dessert, very light and so refreshing. I got this recipe from a girl I worked with who brought it to a potluck, (made by her mother).We all had to wait for some time to get the recipe since her mother had to translate the recipe from Chinese to English. It was well worth the wait.
Provided by Dotty2
Categories Gelatin
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Take 1 cup of the evaporated milk, the gelatin and sugar and dissolve over low heat.
- Add 2 teaspoons almond extract.
- Take remaining 2 cups of milk,add the last 2 teaspoons almond extract,stir then add this into the hot milk.
- Stir until well blended.
- Pour into bowl and cool in fridge 2 to 3 hours.
- when firm cut into cubes adding the fruit cocktail, including liquid.
- mix lightly and serve.
- Cooking time is refrigerated time.
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