Chinese Almond Jelly with Mandarin Oranges

Ingredients

• 2 Cup Whole milk - 2 cups (480 ml), 2 cups is approximately 480 ml.
• 0.33 Cup Granulated sugar - 1/3 cup (65 g), 1/3 cup is approximately 65 g.
• 2.25 Teaspoon Unflavored gelatin - 2 1/4 teaspoons (7 g), 2 1/4 teaspoons is approximately 7 g.
• 0.25 Cup Cold water - 1/4 cup (60 ml), 1/4 cup is approximately 60 ml.
• 1 Teaspoon Almond extract - 1 teaspoon (5 ml), 1 teaspoon is approximately 5 ml.
• 0.25 Teaspoon Vanilla extract - 1/4 teaspoon (1 ml), 1/4 teaspoon is approximately 1 ml.
• 0.13 Teaspoon Fine salt - 1/8 teaspoon (0.75 g), 1/8 teaspoon is approximately 0.75 g.
• 1 Can Canned mandarin oranges in light syrup - 1 can (15 oz), Drain over a bowl and reserve 1/2 cup syrup for serving.

Instructions

1. Drain the oranges

   1. *Drain the mandarin oranges* over a bowl, *reserve 1/2 cup syrup*, and refrigerate the oranges until serving.

2. Bloom the gelatin

   2. Sprinkle the *unflavored gelatin* evenly over the *cold water* in a small bowl and let it stand for *5 minutes* until spongy.

3. Heat the milk mixture

   3. 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*.

4. Dissolve gelatin and flavor

   4. Remove the pan from the heat, whisk in the *bloomed gelatin* until fully dissolved, then stir in the *almond extract* and *vanilla extract*.

5. Strain and chill

   5. Pour the mixture through a *fine-mesh strainer* into the baking dish, cool for *10 minutes*, then cover and refrigerate until *fully set*, about *4 hours*.

6. Cut and serve

   6. Cut the chilled almond jelly into *small cubes*, spoon into bowls, and top with the *mandarin oranges* and *reserved syrup*.