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Almond Jelly

Almond Jelly recipe

The Chinese aren’t really known for their puds; from the few that come to mind Almond Jelly is probably one of the more popular – opaque white cubes served with colourful fruit cocktail straight from the can.

I’ve chosen to refine it slightly, making it wobblier (as jelly should be) and serving it in dainty ramekins. It makes an ideal dessert after a big meal as it is so light and just slides down the throat. I like to serve them with a skewer of lychees on the side and a lychee vodka shot (1 part vodka to 1 part lychee juice of syrup*).

Serves 8

  • 7 sheets of gelatin
  • 1 litre/4 cups water
  • 90g/6 tbsp caster sugar
  • 175ml/¾ cup evaporated milk
  • 1 ½ tbsp almond essence

Cut the gelatin sheets into small pieces and soak in 150ml of cold water.

Meanwhile bring the rest of the water to a boil in a saucepan, then tip in the gelatin along with the soaking water and simmer for 7-8 minutes, stirring occasionally (keep an eye on it to ensure it does not boil).

Once the gelatin has melted, add the sugar and stir until completely dissolved.

Remove from the heat and pour in the evaporated milk, and give the mixture a couple of quick stirs.

Strain the mixture into a pouring vessel then add the almond essence, again stirring to combine. Taste and add a little more sugar if desired, though this dish is not meant to be overly sweet.

Pour into the ramekins and leave to cool for 15-20 minutes then chill in the fridge until set. These can be made a day ahead and kept, covered in clingfilm, in the fridge.

* from a tin of lychees

About gourmettraveller

gourmet traveller has written 1 posts on this blog.

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  1. Yum! This isn’t something I’ve tried before, but it looks great! Thanks for your recipe..

  2. What a relief to have a recipe that specifies how many sheets of gelatin. Now I need to track down evapourated milk. But I am going to try this one out on my friends, the skewer of lychees and the shot convinced me.

  3. I love almondy things and saw your recipe, briefly read the ingredients and saw gelatine thinking might have to give it a miss as I’m a veggie but then I found some vege-gel and thought great I can try it.
    I have just been reading the recipe again and one question I have, where do the eggs come into it? I’ve re-read the method thinking I’m going mad not seeing where the eggs go, please help.

    • oh dear…I just read it too and thought I was going crazy, but there aint no eggs in that method!

      I’ve removed the eggs as they’ve not supposed to be in the ingredients. I think it must’ve been gourmet traveller that was going crazy! ;)

  4. No, there shouldn’t be any eggs! I’m sorry…I didn’t realise I had put them in the ingreidients…it’s not in my original recipe either (on my blog) so not sure why they’ve decided to make an appearance – so sorry about the confusion!!

  5. Thanks folks for ‘unscrambling’ the egg mystery!!!
    I’ll look forward to giving this recipe a whirl at the weekend.

    • haha nice egg joke! ;)

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