Almond Gelatin Food

ALMOND GELATIN

Steps:

• Sprinkle gelatine over 2 Tbsp. cold water in small bowl; let stand 5 min. or until softened.
• Cook sugar and remaining water in small saucepan on medium heat 5 min. or until sugar is dissolved, stirring occasionally. Remove from heat.
• Add gelatine; stir until completely dissolved. Stir in milk, then almond extract.
• Pour into 8-inch square baking dish sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Cut into 36 squares.
• Drain lychees, reserving syrup. Insert cherry into center of each lychee. Arrange 6 pieces of gelatin and 3 stuffed lychees in each serving bowl; drizzle with reserved syrup.

BLANCMANGE

Steps:

• Preheat oven to 300 degrees. Spread almonds in a single layer on a rimmed baking sheet; bake 20 minutes. Transfer sheet to a wire rack and let cool slightly. Pulse almonds in a food processor until finely ground. Heat 4 cups whole milk, 1 1/2 cups water, sugar, and cinnamon sticks in a medium saucepan over medium until hot but not bubbling. Stir in almonds. Transfer to a liquid-measuring cup and let steep, covered, in refrigerator overnight or up to 2 days. (The longer the mixture steeps, the more flavor the blancmange will have.)
• Fill a 4- to 4 1/2-cup or two 2- to 2 1/2-cup molds with ice water. Rinse a large piece of heavy-duty cheesecloth (if thin, use a double layer) in hot water; wring as dry as possible. Place a sieve over a bowl, line sieve with prepared cheesecloth, and pour in almond mixture. Let almond milk drip through 30 minutes, then carefully gather up ends of cheesecloth and squeeze out as much liquid as possible. Almond milk should be smooth; if any pieces of almond pass through, strain through a very fine sieve. Discard cinnamon sticks. Pour almond milk into a large liquid-measuring cup (you should have at least 3 cups) and add enough of the remaining 1 cup whole milk to make 4 cups liquid.
• In a medium saucepan, combine cream and 1 cup almond milk. Sprinkle gelatin over top; let stand until softened, 5 minutes. Heat almond-milk mixture over medium-low, stirring occasionally, until gelatin is dissolved, about 5 minutes. Remove from heat; stir gelatin mixture into remaining almond milk in measuring cup. Remove ice water from mold but do not dry mold (this will make the blancmange easier to unmold later). Strain almond-milk mixture through a sieve into mold to fill. Cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Refrigerate until firm, about 6 hours or overnight.
• To unmold, quickly dip mold into a hot-water bath to loosen pudding from mold, or use a hot wet towel that has been wrung out. Place a serving platter over mold and quickly invert. Jiggle to loosen; remove mold. Serve with currants, if desired.

ALMOND GELATIN

Steps:

• Combine gelatin with boiling water, stirring until dissolved. Stir in sugar, milk, and almond extract. Pour into a 9 inch square pan and refrigerate overnight. Cut into cubes and serve with fruit cocktail.

ALMOND FLOAT

Steps:

• Place the milk, sugar, and 2 cups (460ml) water in a medium pot over high heat. Scald the milk, or bring it to just below the boiling point. In a small bowl, mix the powdered gelatin in 3 tablespoons of cold water with your fingers until completely dissolved.
• While the milk is heating, peel and dice the pineapple.
• Once the milk is almost boiling and giving off small amounts of steam, remove from the heat, add the softened gelatin and stir to dissolve. Add the almond extract and stir. Pour into a large baking dish (preferably 9-inch by 13-inch) lined with lightly oiled plastic wrap and chill - the liquid should come about 1 inch (2.5 cm) up the sides of the dish. The almond jello can be made 1 day in advance, covered with plastic wrap, and refrigerated.
• While the jello is setting, peel and dice the mango. Combine the mango, pineapple, lychee nuts with syrup and orange segments in a deep serving bowl.
• For the jicama, peel off the thick outer skin and cut the white flesh into small (1/4 inch) cubes.
• Add the jicama to the other fruits. Stir gently to combine. When the almond jello is firm, cut into diamond shapes and add to the fruit cocktail. Seasoning the dessert with a pinch of salt is optional. Serve immediately.

ALMOND JELLO

Steps:

• Pour 1 cup of unsweetened almond milk into a container and set it aside.
• After that, pour 1 cup of unsweetened almond milk, 4 tablespoons of sugar, 1 teaspoon of agar agar powder and 1 teaspoon of pure almond extract into a pot. Then, mix it very well. Turn on the fire to medium small, keep stirring and heat up until it's a little bubbling.
• Next, pour the mixture into the container with 1 cup of unsweetened almond milk from step 1. And, mix and stir it very well. Let it cool down and refrigerate for 3-4 hours.
• After, cut the almond jello into cubes.
• Put some almond jelly in a bowl and add some mixed canned fruits.

CHINESE ALMOND FLOAT DESSERT

Steps:

• Gather the ingredients.
• In a medium bowl, combine the gelatin and the sugar, stirring to mix them well.
• Pour the boiling water over the gelatin/sugar mixture, and stir until completely dissolved.
• Stir in the almond extract, evaporated milk, and the cold water, mixing well.
• Pour the gelatin into a bowl or serving mold if desired.
• Chill until firm.
• To serve, first cut the gelatin into 1-inch squares or diamonds, then serve topped with the canned fruit and the syrup from the can. The almond float may be prepared in advance and refrigerated (not frozen) until ready to serve.

ALMOND GELATIN WITH MANDARIN ORANGES

Steps:

• Whisk the sugar into the milk in a mixing bowl until dissolved. Sprinkle the gelatin over top, and let stand for 1 minute to soften. Whisk the boiling water and almond extract into the gelatin mixture until the gelatin has dissolved. Pour into a 7-inch square pan. Refrigerate until firm, about 4 hours.
• Once firm, cut the gelatin into 1-inch squares, and place into a mixing bowl. Gently stir in the mandarin oranges and their juice to serve.

VANILLA VODKA ALMOND JIGGLERS

Steps:

• Prepare gelatin molds: use shallow pan(s) or container(s) (non-stick metal, glass, aluminum, or plastic) or ready-made gelatin mold(s), applying it with non-stick cooking spray (recommended) or covering with it saran wrap (one whole piece covering bottom and edges of pan) for easy removal.
• In saucepan over medium to high heat, bring to boil water, sugar, and agar-agar powder, stirring constantly.
• Remove from heat, then add vanilla vodka, milk, and almond extract.
• Immediately pour mixture slowly into container(s). Refrigerate until set (about 2 hours).
• Finally, remove firm gelatin from refrigerator and container(s) and place onto clean, flat surface. Use cookie cutters to make jigglers or use knife to simply cut into cubes.

ALMOND JELLO

Steps:

• Take 1 cup of the evaporated milk, the gelatin and sugar and dissolve over low heat.
• Add 2 teaspoons almond extract.
• Take remaining 2 cups of milk,add the last 2 teaspoons almond extract,stir then add this into the hot milk.
• Stir until well blended.
• Pour into bowl and cool in fridge 2 to 3 hours.
• when firm cut into cubes adding the fruit cocktail, including liquid.
• mix lightly and serve.
• Cooking time is refrigerated time.

EASY HOMEMADE ALMOND JELLO

Steps:

• Pour boiling water into a bowl and whisk in the gelatin to fully dissolve. Add sugar and gently hand-whisk to dissolve. Add almond extract and whisk. Add milk and whisk.
• Pour into an 8x8 or similar sized dish. Chill 2-3 hours or longer.
• When completely set, cut into squares and serve with your favorite fruit. We love lychees, ripe mangoes, or mandarin oranges.