Almond Jelly Recipe

Almond milk: A plant-based milk that provides a creamy texture and subtle almond flavor to the jelly.

Gelatin powder: A gelling agent that helps the almond milk mixture set into a firm yet smooth jelly.

Sugar: Adds sweetness to the jelly, balancing the almond flavor.

Almond extract: Enhances the almond flavor, giving the jelly a rich and aromatic taste.

To ensure a smooth and creamy texture for your almond jelly, make sure to sprinkle the gelatin powder evenly over the surface of the warm almond milk rather than dumping it in all at once. This helps prevent clumping and allows the gelatin to dissolve more uniformly. Additionally, whisk continuously while adding the sugar and gelatin to avoid any lumps.

• almond milk - Substitute with soy milk: Soy milk has a similar texture and mild flavor, making it a good alternative for almond milk in this recipe.

• almond milk - Substitute with coconut milk: Coconut milk provides a creamy texture and a subtle sweetness that complements the jelly.

• gelatin powder - Substitute with agar-agar: Agar-agar is a plant-based gelling agent that works similarly to gelatin, making it suitable for vegetarians and vegans.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note, which can enhance the flavor of the almond jelly.

• sugar - Substitute with maple syrup: Maple syrup provides a rich, caramel-like sweetness that pairs well with the almond flavor.

• almond extract - Substitute with vanilla extract: Vanilla extract offers a different but complementary flavor that can add depth to the jelly.

• almond extract - Substitute with amaretto liqueur: Amaretto liqueur has a strong almond flavor and can be used to enhance the almond taste in the jelly.

• Ensure the almond jelly is completely set before attempting to store or freeze it. This will help maintain its texture and prevent it from becoming too watery.

• For storing in the refrigerator:

  1. Cut the almond jelly into cubes as per the recipe.
  2. Place the cubes in an airtight container to prevent them from absorbing any unwanted odors from other foods in the fridge.
  3. Store the container in the refrigerator. The almond jelly will stay fresh for up to 3-4 days.

• For freezing:

  1. After cutting the almond jelly into cubes, arrange them in a single layer on a baking sheet lined with parchment paper. This prevents the cubes from sticking together.
  2. Place the baking sheet in the freezer and freeze until the cubes are solid, which should take about 1-2 hours.
  3. Once frozen, transfer the cubes to a freezer-safe bag or container. Label the container with the date to keep track of freshness.
  4. Store the almond jelly in the freezer for up to 1 month.

• When ready to serve frozen almond jelly:

  1. Remove the desired amount of cubes from the freezer.
  2. Allow them to thaw in the refrigerator for a few hours or overnight.
  3. Serve chilled for the best texture and flavor.

• Avoid refreezing almond jelly once it has been thawed, as this can negatively affect its texture and taste.

• Microwave Method:

  1. Place the almond jelly cubes in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap to retain moisture.
  3. Heat on medium power for 10-15 seconds. Check the texture; it should be slightly warm but not melted.
  4. If needed, heat in additional 5-second intervals until desired warmth is achieved.

• Stovetop Method:

  1. Fill a saucepan with about an inch of water and bring it to a gentle simmer.
  2. Place a heatproof bowl over the saucepan, ensuring it doesn't touch the water (double boiler method).
  3. Add the almond jelly cubes to the bowl and gently stir until they reach the desired warmth.
  4. Be cautious not to overheat, as the jelly can melt quickly.

• Oven Method:

  1. Preheat your oven to 200°F (93°C).
  2. Place the almond jelly cubes in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Warm in the oven for about 5-10 minutes, checking frequently to ensure it doesn't melt.

• Room Temperature Method:

  1. Simply take the almond jelly out of the refrigerator.
  2. Let it sit at room temperature for about 15-20 minutes.
  3. This method is ideal if you prefer a slightly cooler but not cold jelly.

• Water Bath Method:

  1. Fill a large bowl with warm water (not hot).
  2. Place the container with the almond jelly into the warm water.
  3. Let it sit for a few minutes, gently stirring occasionally to evenly distribute the warmth.
  4. Remove once it reaches the desired temperature.

• Saucepan: Used to heat the almond milk over medium heat until warm, but not boiling.

• Whisk: Essential for whisking the gelatin powder and sugar into the almond milk until completely dissolved.

• Mixing bowl: Needed to pour the mixture into and let it cool to room temperature.

• Refrigerator: Used to chill the mixture for at least 2 hours, or until set.

• Knife: Required to cut the set almond jelly into cubes.

• Serving dish: For presenting the chilled almond jelly cubes.

Use pre-measured gelatin: Opt for pre-measured gelatin packets to save time on measuring and ensure accuracy.

Warm almond milk in microwave: Heat the almond milk in the microwave for a quicker warm-up, reducing stovetop time.

Quick dissolve sugar: Use superfine sugar for faster dissolving in the almond milk mixture.

Rapid cooling: Place the mixing bowl in an ice bath to cool the mixture to room temperature more quickly.

Chill in shallow dish: Pour the mixture into a shallow dish for faster setting in the refrigerator.