ALMOND JELLY, LYCHEES AND NANGKA
CATEGORIES
INGREDIENTS
  • 2 envelopes unflavored gelatin
  • 1/2 cup cold water
  • 1 can evaporated milk, plus water to equal 2 1/2 cups
  • 2/3 cup sugar
  • 2 teaspoons almond extract
  • 2 cans lychees in syrup, undrained
  • 1 can nangka (jackfruit), drained and snipped into strips
DIRECTIONS
  1. Empty gelatin into 1/2 cold water and let it bloom/soften; set aside. In a medium saucepan, heat 2 1/2 cups diluted milk and sugar until hot and steaming (watch carefully, don't let mixture boil). Remove from heat and stir in softened gelatin and almond extract. Pour into an 8-inch square pyrex dish, let cool slightly. Then cover with plastic wrap and refrigerate for 8 hours or overnite until firm. Cut firm gelatin into cubes.
  2. In a large bowl, combine lychees with syrup, almond jelly and nangka strips. To serve, place in individual bowls with ice cubes. If desired, top with maraschino cherries. Serves 6. Enjoy