I modified a recipe that my friend taught me. Recipe by Yuuyuu0221

I really recommend almond jelly made with almond powder, I love the texture. This time I challenged myself to make almond jelly with almond extract instead. It came out really smooth and my friends are always asking me to teach them this gem of a recipe.Use 3 tablespoons water to dissolve the gelatin.-10 g of gelatin will give you quite a runny jelly. If you want it firmer, please add a little more gelatin powder. I used the A-U brand gelatin.-It also looks nice if you pour the mixture into a large container and then scoop it out into smaller ones. For 4 servings. Recipe by matchbox

I wanted to make a more runny almond jello, since that's the way I like it, and thought up of this combination of ingredients. Adding cassia wine to the syrup gives a sophisticated edge.This recipe yields enough for 5 soba cups worth.You can chill this either in the pan, transferred to a bowl, or in individual containers. Feel free to chill it in whatever container you prefer.It's very runny, so is impossible to slice into or cut with cutters. Recipe by Setsubunhijiki

If you want to make Japanese dessert for vegetarians, this is great! Used agar instead of gelatin.

I've been making milk jelly with this ratio. This is a note to myself.Do not boil the milk as it will lose flavor. Warm to lukewarm.When chilled, the sugar taste less sweet so season the mixture on the sweeter side.If you're not using molds or cutting the jello, you can add an additional 100 ml of milk to make it looser. Recipe by twinflower

I made this aiming for the taste that I enjoyed at a French Resturant.I not only wanted this to be smooth, but I also wanted to make a thick pudding that melts in your mouth, so I make this with both gelatin and kanten.Please keep stirring when heating to keep it from burning.This becomes much more authentic when adding in amaretto. You can increase it to suit your tastes of you like. Recipe by La Land

I wanted to have a rich almond jelly that's just as good as the ones served in restaurants.I topped mine with goji berry. Mango jam or apricot jam are also suitable. It's also tasty without topping. Recipe by Yu-ko

I love annin tofu. I experimented several times before I came up with this recipe.- Make sure you add the Chinese almond powder at the beginning when you turn on the heat and simmer it over low heat, otherwise it won't dissolve completely. So please do not turn up the heat to high. It might get burned if you don't stir it, so please cook it slowly while stirring. Recipe by nyonta

I wanted to make jelly in a jiffy whenever I wanted to! So I thought up this recipe.Use 100% fruit juice.If you prefer jelly that's a little bit softer, you can use 6 g of gelatin instead.Please adjust the amount of sugar according to your taste. Recipe by Nacchi sencho

I adapted a recipe I saw in a book to use instant coffee, and added a little sugar.If you have granulated sugar, use that instead of regular white sugar. I think it gives a slightly more refined sweetness.As I wrote in the introduction, I added a lot of gelatin to make it the consistency I like, so you can use less if you prefer. Recipe by Shoutaboo

I love strawberries so I use lots of them.I always make this when I can get my hands on cheap and tasty strawberries.I finally came up with this recipe after many trial and errors, thinking about the following points: To prevent discoloration, the gelatin liquid should be pinkish, prevent scum floating on top and keep a nice strawberry texture. The picture has two layers, and the bottom part is milk pudding. I used gelatin that requires 250 ml liquid per 5 g gelatin powder. Please check the gelatin package and adjust the amount of liquid you use. Recipe by Ma-nyan