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...

Seafood green onion pancake

Seafood green onion pancake maangchi’s recipe Some tips when making these pancakes: • For a vegetarian version, skip the seafood and egg and use vegetable stock. • The batter should be runny, because thick batter will clump when you cook it and your pancake won’t turn out well. • While cooking, press down and poke the pancake to make some gaps in between the green onions. You should see some steam coming up through the gaps, that means the green onions are being cooked nicely. • This pancake is too heavy to toss up and flip, so don’t try it! You’ll need a big spatula to turn it over. • Be sure to make the dipping sauce, that’s the best way to enjoy it! Ingredients Serves 2 • ½ cup all-purpose flour • 1 tablespoon potato starch(corn starch) • ½ teaspoon kosher salt plus a pinch of salt • a pinch of ground black pepper • ¾ cup stock (anchovy kelp stock, chicken stock or vegetable stock), or water • 4 tablespoons vegetable oil • 12 green onions, roots and tops trimmed to 8 to ...

7 Layer Dip

7 Layer Dip 16 servings A delicious seasoned dip filled with our favorite fiesta flavors! Only takes 15 minutes. Ingredients · 1 ¼ cups salsa · 16 ounces refried beans canned · 2 tablespoons milk · 8 ounces cream cheese softened · ½ cup sour cream · 2 tablespoons taco seasoning · 1 cup guacamole prepared · 1 ½...

Burnaby Community Kitchens

Search This Blog