Almond Jelly With Fruit Salad

Total Time
6hrs 15mins
15 mins
6 hrs

From Notebook February 2006. This recipe needs to be started at least 6 hours ahead or up to 1 day in advance.

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  1. Place sugar and 2 cups water in a large saucepan and bring to a boil. Stir throughout to dissolve the sugar. Remove from heat.
  2. Sprinkle the gelatine over and stir until dissolved. Stir in the almond essence, condensed milk and 3 cups of water until well combined.
  3. Pour mixture into a 19 x 29 cm slice tin and refrigerate for 6 hours or overnight until set.
  4. Using a sharp knife, cut jelly into 2 cm cubes. Divide among bowls with fruits.