Almond Jelly Chunks With Sweet Tangy Longan

Recipe by Enchantress
READY IN: 25mins


  • For the Almond Jelly
  • 500
    ml milk (I use 99% fat-free milk)
  • 20
  • 3
    tablespoons sugar
  • 12
    teaspoon almond extract
  • For the Longan mixture
  • 1
    (565 g) can longans in heavy syrup, chilled
  • 12
    teaspoon lemon zest, finely grated
  • 1
    lemon, juice of


  • Combine milk & sugar, bring to a boil and stir frequently while taking care not to let the milk boil over. Turn off the flame.
  • Stir in the almond extract.
  • In a separate small bowl, pour in some of the hot milk & sprinkle in the gelatin powder. Whisk until dissolved with a fork.
  • Return & stir the gelatin mixture into the rest of the hot milk.
  • Pour into a square wet mould & store in refrigerator until set & chilled through (I usually make this in the morning or afternoon & leave it in the fridge until after dinner).
  • Cut into little cubes or diamonds.
  • In a large bowl, combine the longan & its syrup with the lemon zest & juice.
  • Add in very cold water until the mixture is not too sweet (I don't like mine very sweet so I usually add in more or less a cup).
  • Gently stir in the almond cubes/diamonds & scatter a handful of ice cubes if desired.
  • You can also toss in a few split maraschino cherries, if you like!
  • Put out serving bowls and let everyone serve themselves =) Enjoy!