Almond Jello Recipes

Steps:

• Place the milk, sugar, and 2 cups (460ml) water in a medium pot over high heat. Scald the milk, or bring it to just below the boiling point. In a small bowl, mix the powdered gelatin in 3 tablespoons of cold water with your fingers until completely dissolved.
• While the milk is heating, peel and dice the pineapple.
• Once the milk is almost boiling and giving off small amounts of steam, remove from the heat, add the softened gelatin and stir to dissolve. Add the almond extract and stir. Pour into a large baking dish (preferably 9-inch by 13-inch) lined with lightly oiled plastic wrap and chill - the liquid should come about 1 inch (2.5 cm) up the sides of the dish. The almond jello can be made 1 day in advance, covered with plastic wrap, and refrigerated.
• While the jello is setting, peel and dice the mango. Combine the mango, pineapple, lychee nuts with syrup and orange segments in a deep serving bowl.
• For the jicama, peel off the thick outer skin and cut the white flesh into small (1/4 inch) cubes.
• Add the jicama to the other fruits. Stir gently to combine. When the almond jello is firm, cut into diamond shapes and add to the fruit cocktail. Seasoning the dessert with a pinch of salt is optional. Serve immediately.

Steps:

• Combine gelatin with boiling water, stirring until dissolved. Stir in sugar, milk, and almond extract. Pour into a 9 inch square pan and refrigerate overnight. Cut into cubes and serve with fruit cocktail.

Steps:

• Pour 1 cup water in a bowl; sprinkle the gelatin over the water; stir until the gelatin is partially dissolved. Set aside.
• Bring 1 cup water to a boil in a large saucepan. Reduce heat to medium-low and slowly pour in the gelatin mixture. Add the milk, sugar, and almond extract; stir until the sugar and gelatin are completely dissolved; pour mixture into a large, shallow container. Refrigerate until firm, 3 to 4 hours. Cut into small squares to serve.

Steps:

• Take 1 cup of the evaporated milk, the gelatin and sugar and dissolve over low heat.
• Add 2 teaspoons almond extract.
• Take remaining 2 cups of milk,add the last 2 teaspoons almond extract,stir then add this into the hot milk.
• Stir until well blended.
• Pour into bowl and cool in fridge 2 to 3 hours.
• when firm cut into cubes adding the fruit cocktail, including liquid.
• mix lightly and serve.
• Cooking time is refrigerated time.

Steps:

• Beat pudding mix and 1 cup milk in medium bowl with whisk 2 min. (Pudding will be thick.)
• Stir in remaining milk.
• Refrigerate 30 min.