Almond Jelly with Lychee

Ingredients

Instructions

1. 1

   In a small bowl, mix almond powder with 50ml of water to form a smooth paste.

2. 2

   In a saucepan, combine the remaining 250ml of water, agar-agar powder, and granulated sugar. Bring to a boil over medium heat, stirring until agar-agar and sugar are fully dissolved.

3. 3

   Reduce heat to low. Stir in the whole milk and the prepared almond paste. Heat gently, stirring constantly, until the mixture is hot but not boiling vigorously.

4. 4

   Remove from heat and strain the mixture through a fine-mesh sieve into a clean dish or mold to remove any lumps.

5. 5

   Let the mixture cool slightly at room temperature for 15 minutes, then refrigerate for at least 2-4 hours, or until fully set.

6. 6

   Once the almond jelly is set, cut it into desired cubes or shapes. Serve the almond jelly with drained canned lychees. Garnish with fresh mint leaves if desired.