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1 packet (12 g) white agar-agar (jelly)
powder
200 g sugar
500 ml water
3 pandan (screwpine) leaves, tied in a
knot
500 ml evaporated milk (for a less milky
flavor, use 600 ml water and
400 ml evaporated milk)
½ to 1 teaspoon almond essence
1 can lychees, chilled
1 can fruit cocktail, chilled
2 red glace cherries
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Method:
Mix agar-agar powder with sugar, water
and pandan leaves in a medium-sized saucepan. Bring to the boil
over medium heat, stirring constantly. Remove from heat, add
evaporated milk and almond essence. Remove and discard pandan
leaves. Pour mixture into a jelly mould (enough for 1 large
mould or 8 to 10 small moulds). When mixture is cool, place
mould in the fridge to set. When Almond Jelly is set, remove
from mould and place in a shallow bowl. Surround jelly with
lychees and fruit cocktail. Decorate the top of each jelly with
half a glace cherry.
Note: Canned fruit
was considered very elegant in the post World War II years when it
represented something imported from Britain, and so befits a Chinese
gourmet meal.
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