Ingredients
1/4 cup (55g) caster sugar
3 1/2 x 10g sachets powdered gelatine
3/4 tsp almond essence
395g can sweetened condensed milk
Lychees, honeydew, rockmelon, watermelon and peach, peeled, cut into 2cm pieces, to serve
Place sugar and 2 cups water in a large saucepan and bring to the boil, stirring to dissolve sugar. Remove from heat. Sprinkle gelatine over and stir until dissolved. Stir in almond essence, condensed milk and 3 cups water until well combined. Pour mixture into a 19 x 29cm slice tin and refrigerate for 6 hours or overnight until set.
Using a sharp knife, cut jelly into 2cm cubes. Divide among bowls with fruits.
Notes & tips
This recipe needs to be started 6 hours ahead or up to 1 day in advance.
Food note: This dessert is sometimes called almond tofu, because of its resemblance to tofu.
Thanks : Notebook: - February 2006, Page 120Notebook: - February 2006, Page 120
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