Almond Jelly With Fruit Salad - cooking recipe

Ingredients

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

Preparation

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