Recipe#3351

Title: Almond Jello 02

From: Julie Leung 290-6565 leungj@cuug.ab.ca 
 Newsgroups: rec.food.recipes 
 Subject: Almond Jelly (Chinese Gelatin Dessert) 
 Message-ID: CsqKo2.9LM@cuug.ab.ca 
 Date: Tue, 12 Jul 1994 00:18:06 -0400 (EDT) 

Hi Dave, I have the name of the dessert and my own version of a recipe
 for you.  This dessert is known in English as "Almond Jelly", or in
 Chinese as "Hun Yun Dou Phoo".  Usually it is made with agar (extract
 from algae) but I've made up my own version of this dessert.  It is not
 exactly as it is in the chinese restaurants, but I actually prefer my
 recipe.  So, here goes:
 Chinese Almond Jelly
 Ingredients:
 1 (or several, depending on how much you want to make) envelope of 
   unflavoured gelatin.  I prefer to use KNOX.
   boiling water
   almond extract (in little bottles, is clear coloured)
   1 can of fruit cocktail
   granulated sugar (white)
   What to do:
 Follow the directions of how to set 1 envelope (which is usually 1 mL,
 I believe, of gelatin).  Instead of adding the whole amount of boiling
 water (it usually says 2 cups or something), add half water and half
 milk (normal 2% or condensed milk, or evaporated milk ... up to you!).
 Add sugar as it says to in the "sugar set method" on the KNOX
 envelope.  Add almond extract to the degree that it 'smells nice'
 (sorry, can't think of another way to put this).
 Stick this in the fridge until set.  Cut into cubes.  Pour chilled
 fruit cocktail over this and serve chilled!
 You can also change the amount of liquid you add (either water or milk)
 to change the consistency of the gelatin cubes.  I like mine quite
 tough but the ones in the restaurants are "looser"
 Finally, you can also buy ready-made ("just add water") kind of
 packages for this dessert in any chinese grocery store.