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Almond Jelly

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Photo by nemo's great uncle/flickr
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Photo by nemo's great uncle/flickr

This recipe uses blanched apricot kernels sometimes called 'almonds'. They are smaller than almonds and have a stronger flavor.

Serves 6.

Ingredients

60 g/2 oz blanched apricot kernels
750 ml/1 1/2 pints/3 cups water
3 tablespoons sugar
2 teaspoons agar-agar powder
3 tablespoons sweetened condensed milk

Directions

Put apricot kernels and 1 cup water into an electric blender and blend at high speed for 2 minutes or until kernels are very finely ground.

Strain through a fine strainer. Measure remaining water into a saucepan, add the sugar and sprinkle agar-agar over the surface. Bring to the boil, stirring, until agar-agar is dissolved. Add the strained kernel liquid and the sweetened condensed milk.

Stir, pour into a mould or flat dish and allow to set. Unmould or cut into small squares and serve chilled, either on its own or with diced fresh fruits or canned fruits in syrup.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

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