Easy Chinese Almond Jelly /Almond Tofu with Fruit Cocktail
Course: Dessert
Cuisine: Chinese
Prep Time: 10 minutesminutes
Cook Time: 10 minutesminutes
Chill in the fridge:: 4 hourshours
Total Time: 4 hourshours20 minutesminutes
Servings: 8servings
Calories: 155kcal
Author: Marvellina
Super soft and jiggly Chinese style almond jelly, also known as almond tofu, served with fruit cocktail is incredibly easy to make and perfect as a light dessert.
850grcanned fruit cocktailor your favorite fresh fruit
Instructions
If using gelatin:
Put the gelatin in 1 cup of water and let it sit for 5 minutes. It will bloom into gel-like
In a large pot, add the rest of the 2 cups of water and all the sugar and cook until the sugar dissolves. There's no need to bring it to a boil. Turn off the heat and scrape the bloomed gelatin into the pot and stir until dissolved. Whisk in the milk and almond extract to combine and proceed to "transfer to a mold"
If using agar agar:
Put all the ingredients, except for the almond milk and almond extract in a large pot and stir to combine. Let it sit for 10 minutes to soften the agar agar. It's easier to dissolve when you cook it later
Put on the stove and turn the heat to medium and keep stirring. Let it comes to a boil and keep stirring for another 2-3 minutes or until you don't see the agar agar granules anymore. It's important that the agar agar dissolves or the jelly won't set properly. Remove from the heat and stir in the almond milk and the extract and proceed to the next step
Transfer to a mold:
Gently pour into a large 9 x 13 dish or something similar. I poured it too quickly and had too many bubbles on the surface. The bubbles will create a "rougher" texture later. Try to pop as many bubbles as you can using a toothpick. Let it cool down and then transfer it to a fridge and let it chill for 3-4 hours
Serve:
Cut the jelly into cubes right in the dish and then gently scoop out with a large spoon into an individual serving bowl. Top with canned fruit cocktail and its syrup if you wish or serve with fresh fruit and drizzle of honey, maple syrup, or osmanthus syrup, etc.
Notes
You can also substitute with 1 2/3 tsp (about 3 grams) of agar agar powder, depending on how wobbly or firm you want your jelly to be. 1 2/3 tsp yields a very soft wobbly texture but also turns watery very fast.
Start with 1 1/2 to 2 teaspoons of almond extract and see how you like the taste. Every brand of almond extract can be different. I suggest not using imitation almond extract. Feel free to use your favorite pure almond extract.