Almond Jelly in Ginger Sauce
Almond Jelly in Ginger Sauce is a traditional Chinese recipe for a classic dessert of almond jelly cubes served in a ginger sauce. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Almond Jelly in Ginger Sauce.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
6–8
Rating: 
Tags : Sauce RecipesVegetarian RecipesDessert RecipesMilk RecipesCake RecipesChina Recipes
This is a Chinese dessert of almond jelly cubes served in a sweet ginger sauce.
Ingredients:
For the Almond Jelly:
850ml water
5g agar-agar
25g sugar
125ml evaporated milk
1 tsp almond extract
For the Ginger Sauce:
100g fresh ginger, roughly chopped
850ml water
60g brown sugar
Method:
For the jelly, bring the water to a boil in a medium pan. Scatter over the agar-agar and stir until dissolved. Add the sugar and stir until dissolved then take off the heat and allow to cool slightly.
Pour the mixture through a fine-meshed sieve into a shallow dish or bowl. Slowly add the evaporated milk, stirring constantly. When the mixture has cooled slightly stir in the almond extract then set aside to chill in the refrigerator.
Whilst the almond jelly is setting, prepare the ginger sauce. Combine the ginger, water and sugar in a covered saucepan. Bring the mixture to a boil and continue boiling gently for 90 minutes, or until the sauce is fragrant and golden brown in colour. Take off the heat then remove and discard the ginger.
When the jelly has set use a sharp knife to cut into thin slices. Arrange these in individual bowls then pour over a little of the ginger sauce (this can be served either warm or cold). Serve immediately.