Almond jelly with lychees

Almond jelly with lychees

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
625ml water
3 teaspoons agar-agar powder, (see note)
110g sugar
250ml evaporated milk
1/2 teaspoon natural almond extract
565g tinned lychees in syrup, chilled
6 maraschino cherries, to decorate

Method

  1. Place water in a saucepan and sprinkle agar-agar powder over the top. Bring to the boil, then simmer for 5 minutes. Add sugar and milk and heat gently, stirring all the time, until sugar dissolves. Add almond extract drop by drop, to suit your taste.
  2. Pour into a cake tin or mould, and chill for 1 hour or until set. To serve, cut jelly into squares or diamond shapes. Drain lychees and reserve 250 ml syrup. Arrange jelly pieces and lychees in 6 individual bowls, pour a little syrup over and decorate each with a cherry.

Note

  • Agar-agar powder is a setting agent, like gelatine, and is obtainable from Asian food stores. If not available, use 3 teaspoons powdered gelatine.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again