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Almond Jelly With Lychees
Ingredients
2 oz almonds (blanched, dried and put through a fine nut mill)
1 pint warm water
¼ pint evaporated milk
3 tablespoons caster sugar
1 oz gelatine (soaked in 4 tablespoons water)
A few drops of almond essence
1 can of lychees (in their syrup)
Method
Infuse the milled almonds in the warm water for 30 minutes, then strain through fine muslin. Mix this almond milk with the evaporated milk and the sugar in a pan and heat gently to dissolve the sugar; cool a little.
Melt the soaked gelatine gently and then stir into the warm milk mixture until dissolved. Cool, add almond essence to taste. Pour into a shallow dish and put in the refrigerator to set until firm. Cut the jelly into diamonds about 1 inch wide and serve in a bowl with the lychees and their syrup.
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