Almond Jelly Chunks With Sweet Tangy Longan

• For the Almond Jelly
• 500 ml milk (I use 99% fat-free milk)
• 20 g plain gelatin powder
• 3 tablespoons sugar
• 1/2 teaspoon almond extract
• For the Longan mixture
• 1 (565 g) can longans in heavy syrup, chilled
• 1/2 teaspoon lemon zest, finely grated
• 1 lemon, juice of

1. Combine milk & sugar, bring to a boil and stir frequently while taking care not to let the milk boil over. Turn off the flame.
2. Stir in the almond extract.
3. In a separate small bowl, pour in some of the hot milk & sprinkle in the gelatin powder. Whisk until dissolved with a fork.
4. Return & stir the gelatin mixture into the rest of the hot milk.
5. Pour into a square wet mould & store in refrigerator until set & chilled through (I usually make this in the morning or afternoon & leave it in the fridge until after dinner).
6. Cut into little cubes or diamonds.
7. In a large bowl, combine the longan & its syrup with the lemon zest & juice.
8. Add in very cold water until the mixture is not too sweet (I don't like mine very sweet so I usually add in more or less a cup).
9. Gently stir in the almond cubes/diamonds & scatter a handful of ice cubes if desired.
10. You can also toss in a few split maraschino cherries, if you like!
11. Put out serving bowls and let everyone serve themselves =) Enjoy!

gelatin powder, sugar, almond extract, lemon zest, lemon

Taken from www.food.com/recipe/almond-jelly-chunks-with-sweet-tangy-longan-214154 (may not work)