Almond Jelly Dessert - 2 versions

Version 1

Ingredients

• 1 cup water
• 2 (.25 ounce) envelopes unflavored gelatin powder
• 1 cup water
• 2 cups milk
• 1/4 cup sugar
• 1-1/2 to 2 teaspoons almond extract

Directions

1. Pour 1 cup water in a bowl; sprinkle the gelatin over the water; stir until the gelatin is partially dissolved. Set aside.
2. 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.

Serving tip  For a delightful chewy texture, mix in cooked sago, black pearls, or nata de coco.

Version 2
 This refreshing dessert if perfect for hot summer nights.

• 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

1. 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.
2. Using a sharp knife, cut jelly into 2cm cubes. Divide among bowls with fruits.

Notes

• 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.
• Make the most of summer produce with our zucchini re