|¾ cup||Cold water|
|1¼ cup||Evaporated milk|
|¾ cup||Boiling water|
|2||Drops almond essence|
|2 larges||Chinese Gooseberries (kiwi)|
Sprinkle gelatine over cold water, add sugar. Pour boiling water over, stir until sugar and gelatine have dissolved.
Add milk and almond essence, stir well. Pour mixture into four individual serving dishes, set aside until cool. Refrigerate until firm. Decorate with peeled thinly sliced chinese gooseberries and strawberries.
From Chinese Cooking Class Cookbook
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