Almond Jelly with Lychees, Jackfruit, and Strawberries

1. 1

   Put the water in a saucepan, sprinkle the agar-agar (or gelatin) onto the surface, and stir to mix well.

2. 2

   If using agar-agar, bring to a boil over medium heat, stirring constantly, until the agar-agar dissolves.

3. 3

   If using gelatin, heat over low heat, stirring constantly, until the gelatin dissolves.

4. 4

   Remove from the heat, add the sugar, condensed milk, and almond extract, and stir until the sugar dissolves.

5. 5

   Pour into an 8-inch square or 9-inch round cake pan or shallow dish; the jelly should fill to a depth of 1/2 to 3/4 inch.

6. 6

   Push any surface bubbles to the side, so they wont mar the top.

7. 7

   Let stand for about 1 hour, or until cooled completely and set.

8. 8

   If you are using gelatin, let it cool for 15 minutes and then refrigerate for about 3 hours, or until well chilled and firm.

9. 9

   (The jelly may be prepared up to 2 days in advance, covered with plastic wrap, and refrigerated until serving.)

10. 10

    About 1 hour before serving, drain the jackfruit in a sieve placed over a serving bowl.

11. 11

    Cut the jackfruit into 1-inch pieces and add to the bowl with the syrup.

12. 12

    Add the lychees, with all their syrup, and the strawberries to the bowl.

13. 13

    Cover and refrigerate to chill until serving.

14. 14

    Just before serving, cut the jelly into 1-inch squares or diamonds and add them to the fruit bowl.

15. 15

    To serve, spoon the mixture into individual dessert bowls.

16. 16

    Include as much syrup with each serving as you like.

* Per serving · 4 servings · Values may vary.