Almond Jelly Chunks With Sweet Tangy Longan - cooking recipe

Ingredients

For the Almond Jelly
500 ml milk (I use 99% fat-free milk)
20 g plain gelatin powder
3 tablespoons sugar
1/2 teaspoon almond extract
For the Longan mixture
1 (565 g) can longans in heavy syrup, chilled
1/2 teaspoon lemon zest, finely grated
1 lemon, juice of

Preparation

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!