Almond Jell O With Lychee Recipes

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DELICIOUSLY EASY ALMOND JELLY WITH LYCHEES



Deliciously Easy Almond Jelly with Lychees image

Light and refreshing, Almond Jelly, a classic dessert of almond-flavored jelly that can be eaten as is or paired with lychee or other fresh/canned fruits.

Provided by Bebs

Categories     Dessert

Time 15m

Number Of Ingredients 6

3 cups water
1 pouch clear jelly powder (gulaman/agar agar) (- 25g (see Note 1))
1 cup milk
1/4 teaspoon almond extract
1/3 cup sugar (- adjust as preferred)
1 can whole lychees with the liquid syrup (- 565 grams)

Steps:

  • In a pot, add the water and gradually sprinkle jelly powder, stir until dissolved.
  • Bring to a soft boil then remove from heat. Add milk, sugar, and almond extract and stir until completely dissolved.
  • Pour mixture in a 9x9-inch square pan and let it cool to set.
  • Using a knife, cut through the almond jelly horizontally and then diagonally to make diamond-shaped cubes.
  • Transfer almond jelly to a large bowl or container with lid. Add the lychees including the liquid syrup from the can. Cover and chill.
  • Serve cold.

Nutrition Facts : Calories 41 kcal, Carbohydrate 7 g, Cholesterol 2 mg, Sodium 14 mg, Sugar 7 g, ServingSize 1 serving

ALMOND JELL-O® WITH LYCHEE



Almond Jell-O® with Lychee image

Light and refreshing! Also very pretty.

Provided by Kimmee

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 3h15m

Yield 4

Number Of Ingredients 7

1 cup water
2 (.25 ounce) packages unflavored gelatin powder
1 cup boiling water
2 cups milk
¾ cup white sugar
1 ½ teaspoons almond extract
8 lychees, or to taste

Steps:

  • Pour 1 cup water into a bowl; stir in gelatin powder until dissolved. Slowly stir boiling water into gelatin mixture. Mix milk, sugar, and almond extract into gelatin mixture; add lychees. Pour gelatin mixture into a shallow container; refrigerate until set, 3 to 4 hours.

Nutrition Facts : Calories 238.8 calories, Carbohydrate 47.5 g, Cholesterol 9.8 mg, Fat 2.4 g, Fiber 0.1 g, Protein 7.1 g, SaturatedFat 1.5 g, Sodium 60.9 mg, Sugar 43.2 g

ALMOND JELLY WITH LYCHEES, JACKFRUIT, AND STRAWBERRIES



Almond Jelly with Lychees, Jackfruit, and Strawberries image

Vietnamese cooks, like many other Asian cooks, make jellied treats from agar-agar. When a particularly grand presentation is on the menu, they use intricate molds to create multicolored desserts that look like elaborately decorated Western cakes. This simple almond jelly and fruit combo is a summertime favorite in my home. Originally prepared in China, the mildly sweet chunks of firm white jelly may be eaten alone, but they are more festive when accompanied with fruits. I use lychees and jackfruit, both of which are surprisingly good canned, along with fresh strawberries for contrast, but you may use any macerated or poached fruit you like. Twenty-five-gram packets of agar-agar powder (bot rau câu, or seaweed powder) are sold at Chinese and Southeast Asian markets. If the powder is not shelved with the agar-agar sticks or strands, ask for it; it is sometimes kept at the cash registers. Telephone brand from Thailand is popular. If you cannot find agar-agar, use unflavored gelatin.

Yield serves 6 to 8

Number Of Ingredients 8

3 cups warm water
1 tablespoon agar-agar powder, or 2 1/2 tablespoons unflavored gelatin
1/4 cup sugar
1/2 cup sweetened condensed milk
2 teaspoons almond extract
1 can (20 ounces) jackfruit
1 can (20 ounces) lychees
2 cups ripe strawberries, hulled and halved lengthwise if small or quartered lengthwise if large

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.

ALMOND JELL-O® WITH LYCHEE



Almond Jell-O® with Lychee image

Light and refreshing! Also very pretty.

Provided by Kimmee

Categories     Jell-O® Salad

Time 3h15m

Yield 4

Number Of Ingredients 7

1 cup water
2 (.25 ounce) packages unflavored gelatin powder
1 cup boiling water
2 cups milk
¾ cup white sugar
1 ½ teaspoons almond extract
8 lychees, or to taste

Steps:

  • Pour 1 cup water into a bowl; stir in gelatin powder until dissolved. Slowly stir boiling water into gelatin mixture. Mix milk, sugar, and almond extract into gelatin mixture; add lychees. Pour gelatin mixture into a shallow container; refrigerate until set, 3 to 4 hours.

Nutrition Facts : Calories 238.8 calories, Carbohydrate 47.5 g, Cholesterol 9.8 mg, Fat 2.4 g, Fiber 0.1 g, Protein 7.1 g, SaturatedFat 1.5 g, Sodium 60.9 mg, Sugar 43.2 g

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