Chinese almond jelly

Yield: 16 Servings

Measure Ingredient
1 \N Envelope unflavoured gelatin (or as many as you want to make)
\N \N Boiling water
\N \N Almond extract (in little bottles; is clear coloured)
1 can Fruit cocktail
\N \N Granulated sugar (white)

From: Julie Leung 290-6565<leungj@...> Date: Tue, 12 Jul 1994 00:18:06 -0400 (EDT) Hi Dave, I have the name of the dessert and my own version of a recipe for you. This dessert is known in English as "Almond Jelly", or in Chinese as "Hun Yun Dou Phoo". Usually it is made with agar (extract from algae) but I've made up my own version of this dessert. It is not exactly as it is in the chinese restaurants, but I actually prefer my recipe. So, here goes: Follow the directions of how to set 1 envelope (which is usually 1 mL, I believe, of gelatin). Instead of adding the whole amount of boiling water (it usually says 2 cups or something), add half water and half milk (normal 2% or condensed milk, or evaporated milk ... up to you!). Add sugar as it says to in the "sugar set method" on the KNOX envelope. Add almond extract to the degree that it 'smells nice' (sorry, can't think of another way to put this).

Stick this in the fridge until set. Cut into cubes. Pour chilled fruit cocktail over this and serve chilled! You can also change the amount of liquid you add (either water or milk) to change the consistency of the gelatin cubes. I like mine quite tough but the ones in the restaurants are "looser" Finally, you can also buy ready-made ("just add water") kind of packages for this dessert in any chinese grocery store.



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