Almond Jelly with Mandarin Oranges

    Almond Jelly with Mandarin Oranges

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    This almond jelly with mandarins is an old Chinese favourite for dessert. Unsweetened soya milk can be substituted for milk.

    Serves: 6 

    • 125g caster sugar
    • 350ml milk
    • 1 1/2 sachets (14g) unflavoured powdered gelatine
    • 500ml boiling water
    • 2 teaspoons almond extract
    • 1 (310g) tin mandarin oranges, undrained

    Preparation:10min  ›  Extra time:4hours  ›  Ready in:4hours10min 

    1. Whisk the sugar into the milk in a mixing bowl until dissolved. Sprinkle the gelatine over top, and let stand for 1 minute to soften.
    2. Whisk the boiling water and almond extract into the gelatine mixture until the gelatine has dissolved. Pour into an 18cm square tin. Refrigerate until firm, about 4 hours.
    3. Once firm, cut the gelatine into 2.5cm squares, and place into a mixing bowl. Gently stir in the mandarin oranges and their juice to serve.

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