Rich, Thick, Almond Jelly

Name: Rich, Thick, Almond Jelly
Cuisine: American
Ingredients: 25 grams Chinese almond powder (apricot pit powder); 30 grams Sugar; 450 grams Milk; 5 grams Gelatin

cookpad.japan @cookpad_jp

I found Chinese almond powder, and it made me want to eat annin tofu, so I made this dish.

Straining with a tea strainer makes the final result smooth. Recipe by Kanbi-baba

I found Chinese almond powder, and it made me want to eat annin tofu, so I made this dish.

Straining with a tea strainer makes the final result smooth. Recipe by Kanbi-baba

cookpad.japan @cookpad_jp

I found Chinese almond powder, and it made me want to eat annin tofu, so I made this dish.

Straining with a tea strainer makes the final result smooth. Recipe by Kanbi-baba

I found Chinese almond powder, and it made me want to eat annin tofu, so I made this dish.

Straining with a tea strainer makes the final result smooth. Recipe by Kanbi-baba

Saved

Ingredients

5 ~ 6 Ramekins
25 gramsChinese almond powder (apricot pit powder)
30 gramsSugar
450 gramsMilk
5 gramsGelatin

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Steps

1

Soak the gelatin in 2 tablespoons of water.
2

Pour the milk into a pot, and warm to body temperature. Add ① Chinese almond powder →② sugar →③ gelatin to the pot, and stir well!
3

Turn off the heat right before it starts to boil. Make sure the gelatin is dissolved, then pour into ramekins.
4

Straining when pouring into the ramekins will make the dish smoother! When it's cooled, put it in the fridge.