Almond Jello made with almond-flavored gelatin and fruit cocktail. Refreshing and delicious, it’s the perfect finish to a hearty meal!
Over these past few weeks, I’ve been inching my way through holiday favorites to build a delicious list to help you plan your Christmas festivities. So far, here are a few Kawaling Pinoy yums to fill your Noche Buena table.
- Pork Belly Lechon Roll
- Rellenong Manok
- Lumpiang Hubad
- Filipino-style Macaroni Salad
- Sotanghon at Bola Bola Sopas
- Baked Macaroni
- Buko Salad
- Maja Blanca Espesyal
- Bibingka Malagkit
- Pork Estofado
- Cathedral Window Gelatin
- Halayang Ube
Almond jello is a popular dessert offered in dimsum houses as a palate cleanser after a hearty meal but it will also make a great addition to your holiday gathering as it is colorful and festive, super easy to make and sure to please the crowd.
This light and refreshing milk gelatin is usually served with canned fruit cocktail but feel free to substitute any fruit packed in syrup such as lychees, mandarin oranges, pineapple tidbits and sliced peaches for variety. Give it a try and please don’t forget to leave me a feedback. Your comments are always appreciated.
- 2 packages (3.1 ounces each) unflavored gelatin
- 2 cups water
- 1-1/2 cups milk
- 1 tablespoon almond extract
- 1 can fruit cocktail in syrup
- In a saucepot, combine water and gelatin and whisk until gelatin is dissolved.
- Over medium heat, bring mixture to a boil, stirring regularly, for about 2 to 3 minutes or until gelatin is completely dissolved.
- Add milk and almond extract, whisking regularly.
- In a square baking dish, pour gelatin mixture. Skim any foam that floats on top. Allow to cool.
- Refrigerate for about 1 to 2 hours or until completely set and chilled. Cut into 1-inch cubes.
- Spoon into serving bowls and top with fruit cocktail including syrup. Serve cold.