from PM’s CC Vol I. This is a very classical dessert of almond-flavored jello, and in my experience it’s almost always been served in a sweet soup with canned fruit. I prefer fresh fruit: oranges, peaches…today I used mango. The jelly is cool and delicately scented with almond: a perfect summer snack or finish to a rich meal.
杏仁 xing4ren2 — almond
豆腐 dou4fu3 — tofu, cuz it looks like tofu.
Method:
1. clean agar agar, squeeze, cook with 5 cups cold water for 15 mins over medium heat. stir occasionally to dissolve agar agar.
2. add 1/2 cup sugar to mix. when sugar is blended, strain into big bowl.
3. add milk and 1 1/2 ts almond flavoring, stir briskly until thoroughly mixed. let cool, pour into 9×13 pan and refrigerate at least 2 hours until firm.
4. remove chilled jelly from fridge, cut into small pieces, place in bowl.
place diced fruit on top, pour in cold sugar water, splash with remaining almond flavoring. serve.
Looks simple, hmm?
I’ve got to say PM’s directions on this recipe were god-awful. The version I printed here is the one I followed today, which turned out well. PM also notes that one can make the almond jelly using unflavored gelatin instead of agar agar. I refrigerated and let the jelly set overnight.
You can change the ratio of jelly to fruit to soup as you like; I’m not that excited by sugar water so I have minimal soup. One medium-sized mango was the perfect amount of fruit.
Time taken: hours
Difficulty: easy
It ended up looking like a sunny side up egg, no? And there's my rice cooker in the background! A real trooper, that one.
