ALMOND JELLO
Almond jelly is an Asian dessert. This almond jello recipe is a classic Cantonese dessert and serves with mixed canned fruits. It's only a few simple ingredients and you can enjoy this yummy Asian dessert at home.
Provided by Tracy O.
Categories Dessert
Number Of Ingredients 5
Steps:
- Pour 1 cup of unsweetened almond milk into a container and set it aside.
- After that, pour 1 cup of unsweetened almond milk, 4 tablespoons of sugar, 1 teaspoon of agar agar powder and 1 teaspoon of pure almond extract into a pot. Then, mix it very well. Turn on the fire to medium small, keep stirring and heat up until it's a little bubbling.
- Next, pour the mixture into the container with 1 cup of unsweetened almond milk from step 1. And, mix and stir it very well. Let it cool down and refrigerate for 3-4 hours.
- After, cut the almond jello into cubes.
- Put some almond jelly in a bowl and add some mixed canned fruits.
Nutrition Facts : ServingSize 4 g, Calories 268 kcal, Carbohydrate 51 g, Protein 3 g, Fat 6 g, Sodium 651 mg, Fiber 2 g, Sugar 49 g
DELICIOUSLY EASY ALMOND JELLY WITH LYCHEES
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
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
EASY HOMEMADE ALMOND JELLO
Forget the store-bought packets of almond jello powder. Make your own homemade almond jello, with just 4 pure ingredients! It's too easy to pass up. This homemade version is sweet, almond infused, and firm enough a finger jello. If you like your jello a bit softer, add a bit more milk.
Provided by Chew Out Loud
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- Pour boiling water into a bowl and whisk in the gelatin to fully dissolve. Add sugar and gently hand-whisk to dissolve. Add almond extract and whisk. Add milk and whisk.
- Pour into an 8x8 or similar sized dish. Chill 2-3 hours or longer.
- When completely set, cut into squares and serve with your favorite fruit. We love lychees, ripe mangoes, or mandarin oranges.
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 JELLY WITH LYCHEES, JACKFRUIT, AND STRAWBERRIES
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
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.
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