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Tuesday, May 12, 2015

Almond Jello

I love almond jello. It's so light and refreshing.

Almond Jello

2 envelopes Knox gelatin
2 cups water
2 cups whole milk
3/4 cup sugar
1 1/2 tsp almond extract

In a large bowl, sprinkle gelatin in 1 cup water. Stir until gelatin is partially dissolved. Set aside.

Put 1 cup water in a large saucepan and bring to boil. Reduce heat and slowly add partially dissolved gelatin.

Add milk, sugar and almond extract. Stir until sugar and gelatin are completely dissolved.

Pour mixture into 13 x 9 inch glass pan. Refrigerate until firm (3-4 hours).

Cut almond jello into small squares.

Serve with canned lychee and mandarins in juice.

2015 04 19

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