Almond Jelly with Lychee and Melon Salad Recipe

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Celebrate Chinese New Year with this traditional almond jelly and sweet melon salad.

Ingredients:
  • 1/2 cup caster sugar
  • 1 1/2 tablespoons powdered gelatine
  • 185ml can evaporated milk
  • 1/2 teaspoon almond essence
  • 565g can lychees in syrup, drained, reserving 1/2 cup syrup
  • 1/4 small (1kg) seedless watermelon, peeled, chopped
  • 1/2 small honeydew melon, peeled, chopped
  • 1/2 small rockmelon, peeled, chopped


Cooking Directions: 
  1. Place sugar and 2 cups cold water in a saucepan over low heat.
  2. Stir for 4 to 5 minutes or until sugar dissolves.
  3. Increase heat to medium. Bring to the boil. Remove from heat. Sprinkle over gelatine.
  4. Stir with a fork until gelatine has dissolved.
  5. Combine milk and almond essence in a bowl.
  6. Add sugar mixture, stirring, in a slow steady stream.
  7. Pour into a 3cm-deep, 20cm x 30cm lamington pan.
  8. Cover. Refrigerate for 4 hours or until set.
  9. Combine lychees, melons and reserved syrup in a bowl.
  10. Run a palette knife around edge of pan.
  11. Invert pan onto a chopping board.
  12. Press base of pan to release jelly. Cut jelly into squares.
  13. Serve jelly with lychee and melon salad.


ENJOY and don't forget to post comments and rate this recipe



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