Almond Jelly With Fruit Salad |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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From Notebook February 2006. This recipe needs to be started at least 6 hours ahead or up to 1 day in advance. Ingredients:
1/4 cup caster sugar |
35 g gelatin powder |
3/4 teaspoon almond essence |
395 g sweetened condensed milk |
lychees or honeydews or rock melons or watermelon or peach, peeled and cut into 2 cm pieces, to taste |
Directions:
1. Place sugar and 2 cups water in a large saucepan and bring to a boil. Stir throughout to dissolve the sugar. Remove from heat.
2. Sprinkle the gelatine over and stir until dissolved. Stir in the almond essence, condensed milk and 3 cups of water until well combined.
3. Pour mixture into a 19 x 29 cm slice tin and refrigerate for 6 hours or overnight until set.
4. Using a sharp knife, cut jelly into 2 cm cubes. Divide among bowls with fruits.
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