Skip to main content

Almond Jelly with mixed fruits

I love almond jelly! A staple mostly in Chinese restaurants, it's a refreshing dessert that is perfect to cap any hearty meal.

At home it is also very easy to prepare and serves as a visual and gastronomic treat - even if there's no occasion.



Just like most gelatin desserts, it's the preparation of the jelly that makes up all the "hard work" but when its done, all others just fall into place (or bowl). An enjoying dessert to prepare and finally, taste the fruits of your labor...

Here's a recipe for Almond Jelly with Mixed Fruits
Ingredients
  • 1 pack of Almond Jelly mix (more if you will be making a big batch)
  • 1 can of mixed fruits (usually Del Monte with pears, peach, berries,etc), preferbaly semi-frozen
  • 1 can of lychee, preferbaly semi-frozen
How make Almond Jelly with Mixed Fruits
  1. Prepare almond jelly based on package instructions. Follow the measurements exactly so you will have the right firmness of the jelly. When done, carefully cut into cubes.
  2. In a bowl, place the semi frozen canned fruits and add almond jelly cubes.
  3. Carefully mix them so each will retain its shape and color.
  4. Serve immediately.
Almond Jelly mix sold in groceries

I prefer to use semi-frozen mixed fruits in cans rather than mixing them all then chilling them. It gives a more "authentic" chill rather than placing shaved iced (which tends to change the flavour). You can also add fresh fruits in season like mangoes, etc. But it really depends on you on how to make your own cool dessert.
Labels:

Comments

Post a Comment

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Laswa

Mention laswa  and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market. It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils ( pun intended ) down to what you prefer at the same time, what is available. Here's a simple recipe for Laswa
CLICK FOR MORE INFO or RECIPE...