Name: Almond jelly with fruit salad
Prep time: 380 min
Total time: 380 min
Yield: 1
Cuisine: asian
Ingredients: 55g caster sugar; 3 1/2 x 10g sachets powdered gelatine; 3/4 tsp almond essence; 395g can sweetened condensed milk; Lychees, peeled, to serve; Honeydew melon, peeled, cut into 2cm pieces, to serve; Rockmelon, peeled, cut into 2cm pieces, to serve; Watermelon, peeled, cut into 2cm pieces, to serve; Peach, peeled, cut into 2cm pieces, to serve

Almond jelly with fruit salad

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Prep Time:
380 minutes

Cook Time:

Total Time:
380 minutes

Satisfy your sweet cravings with this cool and delightful Asian jelly dessert perfect for summer.

Ingredients:

55g caster sugar
3 1/2 x 10g sachets powdered gelatine
3/4 tsp almond essence
395g can sweetened condensed milk
Lychees, peeled, to serve
Honeydew melon, peeled, cut into 2cm pieces, to serve
Rockmelon, peeled, cut into 2cm pieces, to serve
Watermelon, peeled, cut into 2cm pieces, to serve
Peach, peeled, cut into 2cm pieces, to serve

Instructions:

In a large saucepan, combine sugar and 2 cups of water. Bring to a boil, stirring until sugar dissolves. Remove from heat. Sprinkle gelatine over and stir until dissolved. Incorporate almond essence, condensed milk, and remaining 3 cups of water until fully combined. Pour mixture into a 19 x 29cm slice tin and refrigerate for at least 6 hours or overnight until firm.
Cube the jelly into 2cm pieces using a sharp knife, then distribute evenly among bowls with fruits.

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