← Nouns Cooking · Chinese

Ingredients

• 480 ml Unsweetened almond milk
• 1 tsp Agar agar powder
• 3 tbsp Sugar
• 1 tsp Almond extract
• 2 tbsp sugar, for the syrup
• 120 ml Water
• 300 g fresh fruit (strawberries, mango, lychees) or a 400 g tin of fruit cocktail

Method

1. Pour the almond milk into a small pan, sprinkle over the agar and whisk well. Leave for 5 min so it hydrates.
2. Add the sugar and bring to the boil over medium heat, whisking. Let it simmer gently for 2 min to fully activate the agar.
3. Take it off the heat, stir in the almond extract and pour into a shallow 15 cm container. Skim off any foam, cool to room temperature, then chill for at least 1 hour, until firm.
4. Meanwhile, simmer the syrup sugar and water for 2 min until dissolved, then cool.
5. Cut the jelly into 2 cm cubes and divide between bowls with the fruit. Spoon over the syrup and serve cold.

Tips

• Contains tree nuts (almonds).
• Agar sets firmly even at room temperature; for a softer, wobblier jelly use slightly less, or swap in gelatine (then it is no longer vegetarian).

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook Sift & Simmer