Almond Jelly With Fruit Salad

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

• Ready In: 6 hrs 15 mins
• Serves: 6

Ingredients

• 1⁄4 cup caster sugar
• 35  g gelatin powder
• 3⁄4 teaspoon  almond essence
• 395  g sweetened condensed milk
•  lychees or  honeydews or  rock melons or  watermelon or   peach, peeled and cut into 2 cm pieces, to taste

Directions

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.