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Almond jelly with lychee and melon salad
Almond jelly with lychee and melon salad
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Indulge in a festive Chinese New Year almond jelly and sweet melon salad.
Ingredients:
  • 107.50 gm caster sugar
  • 18.00 gm powdered gelatine
  • 185ml can evaporated milk
  • 1/2 tsp almond essence
  • 565g can lychees in syrup, drained, reserving 1/2 cup syrup
  • 1kg watermelon
  • 1/2 small honeydew melon, peeled, chopped
  • 1/2 small rockmelon, peeled, chopped
Instructions:
  • In a saucepan, combine sugar with 2 cups of cold water over low heat. Stir for 4 to 5 minutes until sugar fully dissolves. Increase heat to medium and bring to a boil. Remove from heat and sprinkle gelatine over the mixture. Stir with a fork until gelatine dissolves completely.
  • In a bowl, mix the milk and almond essence. Slowly pour in the sugar mixture while stirring consistently. Pour the mixture into a 3cm-deep, 20cm x 30cm lamington pan, cover, and refrigerate for 4 hours until set.
  • Mix lychees, melons, and reserved syrup in a bowl. Use a palette knife to loosen the edges of the pan, then flip the pan onto a chopping board. Gently press the base of the pan to release the jelly, then cut it into squares.
  • Present the lychee and melon salad with a side of jelly.

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