Almond Jelly Chunks With Sweet Tangy Longan

Ingredients

For the Almond Jelly

• 500 ml milk (I use 99% fat-free milk)
• 20 g plain gelatin powder
• 3 tablespoons sugar
• 1/2 teaspoon almond extract

For the Longan mixture

• 1 (565 g) can longans in heavy syrup, chilled

• 1/2 teaspoon lemon zest, finely grated
• 1 lemon, juice of

Directions

1. 1

   Combine milk & sugar, bring to a boil and stir frequently while taking care not to let the milk boil over. Turn off the flame.

2. 2

   Stir in the almond extract.

3. 3

   In a separate small bowl, pour in some of the hot milk & sprinkle in the gelatin powder. Whisk until dissolved with a fork.

4. 4

   Return & stir the gelatin mixture into the rest of the hot milk.

5. 5

   Pour into a square wet mould & store in refrigerator until set & chilled through (I usually make this in the morning or afternoon & leave it in the fridge until after dinner).

6. 6

   Cut into little cubes or diamonds.

7. 7

   In a large bowl, combine the longan & its syrup with the lemon zest & juice.

8. 8

   Add in very cold water until the mixture is not too sweet (I don't like mine very sweet so I usually add in more or less a cup).

9. 9

   Gently stir in the almond cubes/diamonds & scatter a handful of ice cubes if desired.

10. 10

    You can also toss in a few split maraschino cherries, if you like!

11. 11

    Put out serving bowls and let everyone serve themselves =) Enjoy!