Chinese Almond Jelly with Mandarin Oranges
Chilled almond jelly with mandarin oranges. Allow about 4 hours 35 minutes, including gelatin blooming, brief cooling and at least 4 hours of refrigeration.
- almond jelly
- around the world
- chilled dessert
- Chinese dessert
- dessert
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Check ingredients to include themPackage used · most used first
Canned mandarin oranges in light syrup · 1 Can
Kroger® Canned Mandarin Oranges in Light Syrup
100%
Details
Whole milk · 2 Cup
Kroger® Vitamin D Whole Milk Half Gallon
25%
Details
Unflavored gelatin · 2.25 Teaspoon
Knox Original Unflavored Gelatine Packets
25%
Details
Almond extract · 1 Teaspoon
Private Selection™ Pure Almond Extract
8%
Details
Granulated sugar · 0.33 Cup
Kroger® Pure Cane Granulated Sugar
3%
Details
Vanilla extract · 0.25 Teaspoon
Private Selection® Pure Vanilla Extract
1%
Details
Fine salt · 0.13 Teaspoon
Kroger® Salt
0%
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Cold water · 0.25 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- whole milk-2 cups
- granulated sugar-1/3 cup
- cold water-1/4 cup
- unflavored gelatin-2 1/4 teaspoons
- almond extract-1 teaspoon
- vanilla extract-1/4 teaspoon
- fine salt-1/8 teaspoon
- canned mandarin oranges in light syrup-1 can
Drain the mandarin oranges over a bowl, reserve 1/2 cup syrup, and refrigerate the oranges until serving.
Sprinkle the unflavored gelatin evenly over the cold water in a small bowl and let it stand for 5 minutes until spongy.
In a saucepan, combine the milk, sugar, and salt over medium heat, stirring until the sugar dissolves and the milk is steaming but not boiling.
Keep the milk below a boil and stir often to prevent scorching.
Remove the pan from the heat, whisk in the bloomed gelatin until fully dissolved, then stir in the almond extract and vanilla extract.
Strain into an 8-inch square dish suitable for warm liquids. Cool for 10 minutes, then cover and refrigerate for at least 4 hours, until fully set. The jelly forms a layer about ½ inch deep.
Cut the chilled jelly into pieces about ½ inch across. Divide among serving bowls and top with the oranges and reserved syrup. Keep refrigerated until serving.
Cut on a stable surface and keep fingers clear of the knife blade.
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