Sweet Almond Jelly
|Agar-agar/Gelatin, following directions on packet||1⁄4 Ounce|
|Water||1 Pint (600 Milliliter)|
|Evaporated milk||2 Tablespoon|
|Almond essence||2 Teaspoon|
|Sugar||2 1⁄2 Tablespoon|
|Fruit||3⁄4 Can (7.5 oz) (1 Small Can)|
|Water||800 Milliliter (1 1/3 Pint)|
|Almond essence||1 Teaspoon|
Soak agar-agar in water for 30 minutes.
Drain and put into 1 pint of boiling water.
Simmer until dissolved, then add the evaporated milk, 2 teaspoons almond essence and 2 1/2 tablespoons sugar.
Remove from the heat, stir well and pour into a clean bowl.
When cold and quite stiff cut into 3-cm (1 -in) cubes.
Make a syrup with the juice from the can of fruit and 7 tablespoons sugar, 800 ml (1 1/3 pints) water and 1 teaspoon almond essence and allow to cool.
Arrange the fruit and almond cubes in a glass bowl and pour over the syrup.