Name: Almond jelly with lychees
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 tablespoon gelatine; 1/2 cup (125ml) boiling water; 1 1/4 cup (310ml) low-fat milk; 1/4 cup (55g) caster sugar; 1/2 teaspoon almond essence; 560 gram can pitted lychees, drained, syrup reserved; mint leaves, to serve

Ingredients

1 tablespoon gelatine

1/2 cup (125ml) boiling water

1 1/4 cup (310ml) low-fat milk

1/4 cup (55g) caster sugar

1/2 teaspoon almond essence

560 gram can pitted lychees, drained, syrup reserved

mint leaves, to serve

Method

1.Lightly spray ice cube trays with cooking oil spray. Combine gelatine and 3/4 cup water in a bowl. Add boiling water and stir to dissolve gelatine. Stir in milk, sugar and almond essence. Pour into prepared trays. Chill for 2 hours, until set.

2.Turn jelly cubes out onto a board. Place on plates with lychees and mint. Drizzle with 3/4 cup of reserved lychee syrup and serve.

To vary this recipe, try making it with the segments and juice of two oranges instead of the lychees.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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