Almond “Jello” with Fruit

This is a classic Chinese dessert made without gelatin. Agar agar is flavourless and extracted from seaweed; it

printer-friendly recipe

can be found in most Asian supermarkets.

serves 12

Ingredients:

¼ oz agar agar

5 cups water

1 cup sugar

1 ½ cup evaporated milk /soy or almond milk

1 tablespoon almond extract

1 16 ounce can fruit (e.g. peaches, lichee, mixed fruit)

Two types of agar agar:

You can buy agar agar that looks like translucent strands. You may also find it in a powdered form.

Follow instructions to cut and rinse if you buy this type. (No need to rinse and cut.

Method:

Cut agar agar into pieces, then rinse it. Place the agar agar in a sauce pan.

Add 5 cups water; soak it for 30 minutes.

Heat the agar agar over medium heat until it dissolves. Add the sugar and bring it to a boil.

Add the milk and almond extract; stir and turn off the heat.

Pour the liquid into individual serving bowls.

Allow to cool the refrigerate until it sets. Top with fruit before serving.

Enjoy!

Options:

Pour the hot “jello” mixture into a baking/casserole dish. Let it set and cut into cubes before serving with fruit.
Serve the “jello” with fresh fruit instead of canned fruit.

Comments

Spanish omelette

Spanish omelette Get recipe Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients Ingredients 500g new potatoes 1 onion, preferably white 150ml extra-virgin olive oil 3 tbsp chopped flat-leaf parsley 6 eggs Method STEP 1 Scrape the new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion. STEP 2 Heat the extra-virgin olive oil in a large frying pan , add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside). STEP 3 Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. STEP 4 Tip everything into the pan and cook on a moderate heat, using a sp...

Vietnamese Tomato Salad

Vietnamese Tomato Salad serves 4-6 This is a recipe by Anthony Ha and Sadie Mae Burns, and is from Bon Appetit. Ingredients: ¼ cup sugar ¼ cup fish sauce ¼ cup lime juice 1 small fennel bulb, thinly sliced 1 Persian cucumber, sliced into half moons 1 green bell pepper 1 ½ pounds tomatoes, sliced into serving size pieces 2 cups mixed fresh herbs (dill, cilantro, and/or Thai basil) Black pepper 1/3 cup salted dry-roasted peanuts 1/3 cup store-bought fried shallots Method: To make the dressing, put sugar, fish sauce and lime juice into a lidded jar. Shake and mix well. Combine vegetables and fresh herbs in a bowl. Drizzle ½ cup of dressing and mix. Taste and add more dressing if necessary. Place salad onto a place. Sprinkle peanuts and shallots on top. Enjoy!

Butter Chicken

Butter Chicken serves 8 Get Recipe Ingredients: 4 pounds boneless, skinless chicken breast For the chicken marinade: 1 cup chopped onion 6 garlic cloves 1 1” piece fresh ginger 3 tablespoons lemon juice 1 cup plain yogourt 1 tablespoon ground coriander seed 1 teaspoon ground cumin 1 teaspoon turmeric 1 tablespoon sweet paprika 1 teaspoon garam masala 1 teaspoon sea salt For the sauce: 1 cup chopped onion 1 2” piece fresh ginger 4 cloves garlic ¼ cup vegetable oil 1 cup tomato paste 3 -4 cups water ¼ teaspoon cayenne pepper Sea salt to taste 1 cup whipping cream 2 teaspoons garam masala Put the chicken marinade ingredients in a blender or food processor; blend until smooth. Pour over chicken and stir to coat. Cover and refrigerate overnight. Preheat oven to 400° F. Take chicken out of the marinade and place 1” apart on rimmed, parchment lined baking sheets. Bake for 20 minutes. Cool and cut into 1” cubes. Save all j...

Burnaby Community Kitchens

Search This Blog