How to Make Almond Jelly With Knox Gelatin

This almond jelly dessert is very popular in Asia and appears as "Hun Yun Dou Phoo" on Oriental menus in the United States. Refreshing and delicious, it's also quick, easy and inexpensive to prepare. Treat your guests or just treat yourself to this sweet treat. Fresh and even canned fruits complement it, so include your choice of sweet fruits like mandarin oranges, grapes, sliced strawberries or peaches.

Things You'll Need

• 3 envelopes unflavored Knox Gelatin Water 2 tbsp. almond extract 1 cup milk 1 1/2 cups sugar Pyrex or glass rectangular baking dish Butter knife 1 can longans or lychees (optional) Crushed ice Fresh fruit, chilled

Instructions

1. Dissolve the Knox Gelatin in 4 cups boiling water. Remove from heat.

2. Add 3/4 cup sugar, almond extract and milk to the gelatin mixture. Blend very well, making sure that the sugar dissolves completely.

3. Pour the mixture into a Pyrex or glass rectangular baking dish. Refrigerate until the gelatin mixture sets completely. Cut the set mixture into cubes with a butter knife. Return the dish to the refrigerator.

4. Dissolve 3/4 cup sugar in three cups boiling water to prepare the syrup. Cool the syrup completely until it's at room temperature, and then chill it.

5. Fill a small serving bowl 1/4 full with crushed ice. Pour just enough chilled syrup onto the ice to soak it. Place almond jelly cubes on top of the syrup and ice. Add some optional longans or lychees, and arrange some chilled fresh fruit among the cubes. Prepare yourself to take a bow.