I am old-fashioned and still prefer to use the raffia-like agar-agar strips. Also, make sure to get a good quality almond extract. Try it first, otherwise your jelly may end up tasting very chemical.
[My latest suggestion – to be more health conscious, you can half the amount of sugar and it will still taste wonderful and refreshing.]
makes 12 servings
Ingredients
30 g or 1 ounce agar agar strips, cut into 2.5cm or 1 inch pieces*
10 cups water
1½ teaspoons gelatine powder, dissolved in 1 cup water
600 g or 1 pound 5 ounces sugar
1½ cups evaporated milk
1 tablespoon almond extract
2 cans lychees (you may substitute with fruit cocktail if you prefer)
* Can be substituted with a similar amount of agar agar powder
Method
1. Soak the agar strips in a bowl of water for 5 minutes.
2. Fill a large pot with the 10 cups of water and bring to a boil.
3. Drain the agar strips using a strainer and add to the boiling water. Stir occasionally to dissolve the strips.
4. Add the gelatine powder solution and sugar. Continue to stir to dissolve any remaining lumps.
5. When the jelly begins to thicken, turn off the heat. Pour the mixture through a strainer, to obtain a more concentrated and clear jelly. Press down on the strainer to extract as much flavour and gelatine as possible. Allow to cool. Then add the evaporated milk and almond extract and stir well.
6. Pour the jelly mixture into two large bowls. Cool for about half an hour at room temperature. Then chill them in a refrigerator for 4 hours or overnight until the jelly sets. Chill the 2 cans of lychees as well.
7. When ready to serve, spoon the almond jelly into smaller dessert bowls and top each bowl with a few lychees. Drizzle with some of the lychee syrup for added flavour.
Copyright © 2012 Sharon Wee. All rights reserved.