Chinese Almond Jelly

Method

1. 1

   Bloom the gelatine

   Sprinkle the gelatine evenly over 2 tbsp cold water in a small bowl and leave at room temperature for 5 minutes, until swollen and sponge-like.

2. 2

   Warm the milk mixture

   Warm the milk, 250 ml water and sugar in a saucepan over low heat for 4 to 5 minutes, stirring, until the sugar dissolves and the liquid steams without simmering.

3. 3

   Dissolve the gelatine

   Remove the pan from the heat, stir in the almond extract and bloomed gelatine for 1 to 2 minutes, until the gelatine has completely dissolved.

4. 4

   Cool the mixture

   Pour the mixture into a shallow dish, leave uncovered at room temperature for 20 to 30 minutes, until no longer warm, then cover.

5. 5

   Chill until set

   Refrigerate the covered dish at 4°C or below for at least 4 hours, until fully set and firm enough to cut into neat cubes.

6. 6

   Serve

   Cut the chilled jelly into cubes with a clean knife and serve with drained mandarin segments, keeping the dessert chilled until serving.

Tips

• Stir regularly while warming and do not let the milk mixture boil.
• Ensure the gelatine dissolves completely before pouring.
• Use a shallow dish for an even set and clean cubes.

Swaps

• Use drained tinned peach or lychee segments instead of mandarins.
• Chinese almond or apricot-kernel flavouring can replace the almond extract; follow its label for an equivalent amount.

Storing

Cover and refrigerate at 4°C or below; serve chilled and use within 3 days.