Easy Almond Jello
Almond jello, also known as almond jelly or almond tofu, is a classic Cantonese dessert that's super easy to make, even without an instant packet.
Equipment
- 9x13 pan pyrex recommended
Ingredients
- 4 7g packages Knox gelatin total 28g or 1oz
- 1/2 cup water
- 1 1/2 cups granulated sugar
- 3 cups water
- 4 cups whole milk can sub other milks
- 1 1/2 tsp almond extract can sub coconut extract
- 2 15 oz cans fruit cocktail
Instructions
- Bloom your gelatin by combining gelatin powder and 1/2 cup water in a bowl. Set aside.
- Combine sugar and remaining three cups water in a pot and bring to a boil. As soon as it starts boiling, turn off the heat.
- Add bloomed gelatin to the pot and stir until dissolved.
- Add milk and extract to the pot and stir to combine. If your pot is not big enough, you can pour all your liquids into the 9x13 dish and stir in the dish.
- Cover your dish and chill in the refrigerator overnight or at least six hours.
- When ready to serve, use a knife to slice your jello into cubes directly in the dish. Pour two cans of fruit cocktail directly over your jello cubes and stir to mix. Leftovers can be kept in an airtight container in the fridge.
Notes
Drained fruit cocktail can also be added directly to the almond jello liquid prior to setting, if you like your fruit mixed into the jello.
Jello can also be made in small bowls or jello molds.
Feel free to substitute other milks or extracts as well as other types of fruit.