Another week, another set of Chinese recipes.
“Recipe” might be a bit of a reach in describing today’s almond jelly, because half of what you see came from a box, and the other half from a can. Still, this stuff is a favorite of mine, makes for a great end to a Chinese meal, and felt quite fitting following last week’s Almond Cookies and Fryday’s ridiculously easy Mapo Tofu.
Easy does it.
Here’s what you’ll need: a box of “almond flavor gelatin dessert” (you’re sure to find it at your local asian supermarket), water and milk (as called for on the package), and a can of fruit cocktail. I went with one of the extra light syrup variety.
Prepare the almond jelly per package instructions. Here’s a glimpse at them.
I could eat the almond jelly in one big scoop, but for the purpose of this exercise, you’ll want to take out a knife and gently cut through the contents of the bowl.
You know, into pieces like this.
For the final step, throw in some fruit cocktail.
And there you have it. A bowl of my favorite Chinese dessert and I didn’t even break a sweat.
That right there is a bowl of love in its truest forms: uncomplicated, no-frills, and Chinese.
Here’s to hoping our weeks are as easygoing and foolproof as this recipe. Too bad my two term papers are dictating otherwise. Oh well. Happy Monday!
- Box of instant almond gelatin dessert
- Can of fruit cocktail
- Prepare almond jelly per package instructions.
- Once set, score bowls of almond jelly with a knife.
- Add fruit cocktail, you can use as much or as little as you like, drained or undrained.
- Give the jelly and fruit a gentle stir.