Almond Jelly With Fruit Salad

1. 1

   Place sugar and 2 cups water in a large saucepan and bring to a boil. Stir throughout to dissolve the sugar. Remove from heat.

2. 2

   Sprinkle the gelatine over and stir until dissolved. Stir in the almond essence, condensed milk and 3 cups of water until well combined.

3. 3

   Pour mixture into a 19 x 29 cm slice tin and refrigerate for 6 hours or overnight until set.

4. 4

   Using a sharp knife, cut jelly into 2 cm cubes. Divide among bowls with fruits.

* Per serving · 4 servings · Values may vary.

No additional tips available.