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

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

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

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

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

This is my own variation of a recipe I learned at a class for making toddler snacks.The key is to simmer the kanten for 2-3 minutes after it comes to a boil. For 7-8 servings. Recipe by Natsu no Kinenbi

I've recently been into making various dishes and sweets using almond milk.I used canned peach and canned pineapple this time. This jiggly jelly is so delicious. Adding amaretto (almond liquor) instead of almond essence will give this jelly a grownup flair. Recipe by Maru cheese mimoza

Each restaurant has its own unique version of almond tofu. Sometimes it's nice to try something new, but I prefer the traditional version.I aimed to achieve the aromatic almond tofu with a silky and smooth texture served at Tokarin (a famous Chinese restaurant in Tokyo).In Step 4, a thin membrane will form if you don't allow it to cool before chilling.For the photo, I show it served in diamond-shaped cubes. Since the tofu is soft, I don't recommend trying it, but if you do, after pouring the batter into a tray, let it cool to set, then cut, pour in the syrup, then separate the cubes. Recipe by La Land

I've always been making this dessert to cool myself off when it starts to get hot. This is definitely a summertimeYou container can be any size, but I used a bento box-sized container this time.When you add the mixed fruit during Step 4, it's better to add it while the mixture is still a bit warm - otherwise, it will start hardening too quickly. That's all you have to watch out for. Recipe by Pu-tankurikuri

How to make Strawberry Pudding. It's a cute pink strawberry milk jelly topped with fresh strawberry sauce, whipped cream, and strawberry chocolate shards. You should enjoy it with your families and friends!

I made this for my mother-in-law!Nothing special, you can probably make it with agar, too. It will be two layers Recipe by inyako