-
1
Put the gelatine into a small bowl.
-
2
Add in half the water to dissolve the gelatine and bring the other half to a boil in a small pot.
-
3
Pour the warm water into the gelatine and cool water and stir till the gelatine has completely dissolved.
-
4
Combine this with the lowfat milk sugar and almond extract in a large bowl.
-
5
Pour the mix into a pyrex dish or possibly square baking tin about 18cm square and 3.5cm deep.
-
6
Put it in the refrigerator for about 2 hrs or possibly till it has completely set.
-
7
Peel the oranges and remove all the white pith.
-
8
Separate them into segments.
-
9
When the almond jelly is ready cut it into 2.5cm cubes.
-
10
Put some orange segments into individual bowls.
-
11
Add in some almond jelly cubes and then pour a little orange juice over each portion.
-
12
This is my version of a classic Chinese dessert.
-
13
In the original version agaragar (a type of seaweed) is used instead of gelatine grnd almond juice is used instead of almond extract and a sugar syrup is served with it instead of orange juice.
-
14
The original version involves a long and laborious process that requires obscure ingredients.
-
15
I think this recipe although it departs from the original is nevertheless a delicious and refreshing variation.
