almond junket

4 Servings
3 teaspoons Gelatine
¾ cup Cold water
1¼ cup Evaporated milk
½ cup Sugar
¾ cup Boiling water
Drops almond essence
2 larges Chinese Gooseberries (kiwi)
4 smalls Strawberries

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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