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