Almond Jelly with Fruit Cockta
Almond jelly with fruit cocktail, fruits and fruit based desserts are popular in china and almond based puddings and jellies are usually savored with fresh fruit. This recipe is classic vietnamese. Little cups of almond flavored jellies are served topped with fresh fruit-which ever is in season. We have paired it with fresh lychees, orange, pineapples and strawberries. You can get creative and use other juicy fruits like kiwi, berries etc. And use interesting jelly moulds to yield jelly of different shapes. Refreshing and delicious!
1/4 cup sliced strawberries 1/4 cup canned pineapple cubes 1/4 cup canned lychees 1/4 cup orange segments , cut into halves 1 1/2 tbsp agar-agar , cut into small pieces 1 cup milk 2 tbsp sugar 1 tbsp cream 1/4 tsp vanilla essence a few drops almond essence 1 tbsp blanched almonds (badam) slices.
1. Combine the strawberries, pineapple, lychees and orange segments in a bowl and refrigerate to chill. 2. Combine the china grass with 1 cup of cold water in a pan and simmer till it dissolves completely. Strain the mixture and keep aside. 3. Combine the milk and sugar in a pan and bring to boil. 4. Add the china grass mixture and boil for another 3 to 4 minutes, while stirring continuously. Keep aside to cool slightly. 5. Add the cream, vanilla essence, almond essence and almonds and mix well. 6. Pour equal quantities into 4 individual moulds and refrigerate for 30 minutes or till it sets. 7. Just before serving, divide the fruits into 4 equal portions and keep aside. 8. Un-mould the jelly onto 4 individual plates and top it with a portion of the fruits. Serve chilled.