Longan Almond Jelly Recipe
Kankana Saxena shares a delicious dessert made with Thai fruit - Longan.
½ lt almond milk
1½ tsp agar-agar powder or gelatin powder
2 cups peeled and deseeded longan fruit
2 tbsp honey
Few almonds, roughly chopped
Few mint leaves
- Mix agar-agar powder or gelatin powder with ¼ cup hot water in a bowl. Whisk until it’s dissolved. Pour almond milk in a saucepan along with the agar-agar powder/gelatin powder mixture and bring it to a gentle boil. Continue simmering, stirring occasionally, until the agar-agar powder/gelatin powder mixture is completely dissolved.
- Strain the milk and pour in into several moulds. Allow it to come to room temperature and then let it refrigerate for a minimum of 3 hours so that it can set properly.
- In a separate pan, mix honey with ½ cup of water. Bring it to a boil and allow it to continue boiling for a few minutes. Drop the longan fruit into the syrup and give it a mix. Pour the whole thing into a serving bowl.
- Once the almond jelly is set, take it out of the mould and serve it on a plate, topped with longan fruits in syrup, chopped almonds and garnished with a few mint leaves.
Notes: If you find longan fruit in a can, you can completely omit the step of making syrup. Instead, top the jelly with the longan fruits from the can along with the preserved syrup.