Answers:
Almond Jello (Chinese Gelatin Dessert)
Yield: 16 Servings
Ingredients
1 pk knox gelatin
1 c water
1 c milk
1 tb almond extract
1 ts sugar (optional)
Instructions
Boil the river and dissolve the gelatin. Add the sugar. Add milk and stir. Throw in almond extract (I pour contained by 1T, then I pour within a little extra). Stir. Gel within a square pan surrounded by the refrigerator. When gelled, cut into squares. I serve it next to fruit cocktail.
Other Answers:
Almond Jello
2 envelopes unflavored gelatin (each envelope gells 2 cups liquid)
2 cups boiling water
1.5 cups sugar
1.5 cups milk
around 1 tsp almond flavoring (I just dumped the rest of rather bottle of extract in and didn't benchmark it. I think that's going on for right.)
Mix gelatin, boiling water and sugar until adjectives is disolved. Stir in the rest and refrigerate give or take a few 2.5 hours. Note, this made pretty soft jello. You might want to reduce some of the gooey.
Serve cold with
1 11oz can of mandarin oranges
1/2 30oz can of fruit cocktail
Source(s):
http://www.mit.edu/~bryn/Recipes/almond_jello.html
1/4 oz. (7g) agar-agar
6 c. wet
1 c. sugar
3/4 c evaporated milk
1 T. almond extract
1 can mixed fruit (8.5oz)
Mix agar-agar in dampen and let stand 30 minutes. Bring it to a boil. stifle heat to low and verbs to cook until agar-agar dissolves. add sugar and bring to boil. Add milk and almond extract. Stir, later turn off boil. Pour into serving bowls. Refrigerate until mixture sets. Add fruit before serving.
-Amount of agar-agar may be increased to set the jello harder. Dice jello and serve beside fruit and crushed ice (really really biddable!)
-agar-agar may be purchased at most chinese markets. If inaccessible, use gelatin and follow directions on package.
Source(s):
Chinese cooking for Beginners (Huang Su-Huei, WeiChuan publishing)