Almond Jelly With Fruit Salad Recipes

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ALMOND JELLY



Almond Jelly image

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

1 cup water
2 (.25 ounce) envelopes unflavored gelatin powder
1 cup water
2 cups milk
¾ cup sugar
1 ½ teaspoons almond extract

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 JELLY WITH FRUIT SALAD



Almond Jelly With Fruit Salad image

From Notebook February 2006. This recipe needs to be started at least 6 hours ahead or up to 1 day in advance.

Provided by Missy Wombat

Categories     Gelatin

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 5

1/4 cup caster sugar
35 g gelatin powder
3/4 teaspoon almond essence
395 g sweetened condensed milk
watermelon or peach, peeled and cut into 2 cm pieces, to taste

Steps:

  • Place sugar and 2 cups water in a large saucepan and bring to a boil. Stir throughout to dissolve the sugar. Remove from heat.
  • Sprinkle the gelatine over and stir until dissolved. Stir in the almond essence, condensed milk and 3 cups of water until well combined.
  • Pour mixture into a 19 x 29 cm slice tin and refrigerate for 6 hours or overnight until set.
  • Using a sharp knife, cut jelly into 2 cm cubes. Divide among bowls with fruits.

Nutrition Facts : Calories 264.6, Fat 5.7, SaturatedFat 3.6, Cholesterol 22.4, Sodium 95.2, Carbohydrate 44.2, Sugar 44.2, Protein 10.2

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