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Ingredientes
- 1 Tbsp. gelatine
- 300 ml water
- 300 ml lowfat milk
- 3 Tbsp. sugar
- 1 tsp almond extract
- 300 ml fresh orange juice
- 2 x oranges
Direcciones
- Put the gelatine into a small bowl.
- Add in half the water to dissolve the gelatine and bring the other half to a boil in a small pot.
- Pour the warm water into the gelatine and cool water and stir till the gelatine has completely dissolved.
- Combine this with the lowfat milk sugar and almond extract in a large bowl.
- Pour the mix into a pyrex dish or possibly square baking tin about 18cm square and 3.5cm deep.
- Put it in the refrigerator for about 2 hrs or possibly till it has completely set.
- Peel the oranges and remove all the white pith.
- Separate them into segments.
- When the almond jelly is ready cut it into 2.5cm cubes.
- Put some orange segments into individual bowls.
- Add in some almond jelly cubes and then pour a little orange juice over each portion.
- This is my version of a classic Chinese dessert. In the original version agaragar (a type of seaweed) is used instead of gelatine grnd almond juice is used instead of almond extract and a sugar syrup is served with it instead of orange juice. The original version involves a long and laborious process that requires obscure ingredients. I think this recipe although it departs from the original is nevertheless a delicious and refreshing variation.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 4 servings | |
| Calories 112 | |
| Calories from Fat 8 | 7% |
| Total Fat 0.91g | 1% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 44mg | 2% |
| Potassium 275mg | 8% |
| Total Carbs 22.81g | 6% |
| Dietary Fiber 0.2g | 1% |
| Sugars 21.33g | 14% |
| Protein 3.26g | 5% |
