Almond Milk Jelly
Almond Milk Jelly - Jelly, Asian style—with a delicate and exotic fruit flavor
Healthy, because
Even smarter
Nutritional values
This eye-catching dessert is by no means reflected on the hips, as it has hardly any fat and only 123 calories per serving. By the way: A dessert also helps you to achieve your daily requirement of vitamins and minerals. Here you can get one tenth each of vitamin E and calcium.
If you generally avoid gelatine because it is an animal product, then use the algae-based alternative, agar-agar, which is also neutral in taste. It is essential to follow the manufacturer's instructions to find the right amount for solidifying the milk mixture.
(Percentage of daily recommendation)
| Calorie | 123 cal. | (6 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 188 mg | (5 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 4 mg |
Ingredients
- Ingredients
- 12 sheets white gelatin
- 1 ¾ cups
- 2 ozs Raw cane sugar
- 1 sm bottle Almond extract
- liquid Sweetener (to taste)
- 10 Lychee
- 2 Tbsps Almond slivers
- 1 handful unsprayed Rose petal
Kitchen utensils
Preparation steps
Soften gelatin in bowl of cold water.
Heat milk, sugar and 200 ml (approximately 1 cup) of water in a pot, stirring constantly until the sugar has dissolved.
Add softened gelatin. Continue stirring until the gelatin has completely dissolved.
Remove mixture from heat and season to taste with almond extract and sweetener.
Pour almond milk mixture into a baking dish and refrigerate until the gelatin has set, at least 6 hours (overnight preferred).
Peel lychees, cut in half and remove pits.
Toast almonds in a dry skillet until light brown. Allow to cool.
To unmold the jelly, quickly dip baking dish in hot water. Carefully, run a knife along the outer edge of dish. Invert onto a plate and garnish with lychees, almonds and rose petals.
