Monday, June 04, 2007

Almond Jelly with Longan Dessert

Almond Jelly using fresh or low-fat soy milk is more nutritious. If unsweetened soy milk is used for this recipe, just increase the amount of sugar to 250g or to taste. Instead of using canned food longan, you may opt for can cocktails or fresh fruits instead. If you prefer, you may even add a piece of logan in the jelly itself and serve chilled.

Preparation: 2 mins, Cooking time: 5 mins

Ingredients (makes 32)
° 12g agar-agar powder
° 500ml water
° 50g sugar, or to taste
° 1 litre fresh soy milk
° a few drop of almond essence or almond powder mix with water, to taste
° 2 cans longan

1. Dissolve agar-agar powder in 500ml of water in a pot. Add the sugar and bring to a boil.
2. Remove pot from heat, stir in the soy milk, almond essence and mix well.
3. Pour the agar-agar mixture into the jelly mould and leave to cool before refrigerating until chilled.
4. Mix with 2 cans of longan, ice cubes in a large salad bowl. Serves chilled.

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