almond jelly

Recipe & picture by Kathryn Avery, winner of Pacific Harvest's 2010 Cooking Competition.

This vegetarian Almond Jelly served with lychee is a light & refreshing dessert. Because Agar adds many nutritional qualities to the mix, it is absolutely guilt-free!


to serve 4Kathryn Avery sml

50g raw almonds
2 cups warm water
2 cups full cream milk
3 tbsp caster sugar
3 tsp Agar powder
3 drops almond essence
½ cup flaked almonds
1 can lychee


Blanche the almonds and remove skin. Grind up in a kitchen blender to a fine consistency, then soak for 30 mins in warm water. Strain and keep the almond milk to one side. Evaporate the full cream milk on a low heat for one hour to reduce (careful not to boil). Dissolve the sugar into the evaporated milk, add the almond milk and then whisk in the Agar. When cooled a little, add the almond essence to taste.
Pour into a shallow dish and chill. Serve with lychee and a sprinkle of almond slivers.

Chefs tips: this recipe can be made vegan by replacing the cow's milk by another milk. Soya milk or coconut cream are good alternatives because they are naturally creamy.