Almond Jelly13 Reviews
- Prep: 5 min
- Cook: 5 min
- Ready In: 3 hr 10 min
“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.” - by YELLOWMNM81
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 148 cal
- 1.6 g
- 28.8 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"This is a quick standby for a classic Chinese dessert. It took minutes to prepare and set within hours. The only modification I made the first time round was to reduce the sugar from 3/4 to 2/3 cup...." See more It was still plenty sweet especially with canned fruit cocktail in syrup, so I may reduce the sugar a bit more the next time round. Classic almond jello is made with agar agar, and I have yet to find a good recipe for this. Gelatin has a slightly different texture, more spring and elasticity, but is a good substitute. My toddler loves it, and it's a good way to get calcium in him! The next times I try it, I will experiment with unsweetened soy instead of milk, using 3 cups milk to 1 cup water, substituting coconut milk for 1 cup of milk, etc. This is a keeper!"
"As many have said, this isn't like the Asian-style almond jelly in texture because this recipe calls for gelatin as opposed to agar-agar (sp.?). However, it is tasty and a great addition to a fruit sa..." See morelad whether you're using fresh or canned fruit. I used only 1/2 cup of sugar (it was still plenty sweet; will use less next time) and 2 tsps. of almond extract."
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