Sunday, October 6, 2013

Almond Jelly with Lychees

Copyright 2013 LtDan'sKitchen blogs
This also took about 15 years in the making. We served this dessert about 15 years ago at a function we catered and it was a hit. We almost ran out but we managed to serve enough to the guests who were invited to the party. That was our first catering job and definitely our last. I vividly remember cooking in the middle of my friend's rental place at 4am in the morning since the function was at 10am. After the event, we decided right there and then that never again will we cater. So now, that was one dream job tossed down the drain. 

Copyright 2013 LtDan'sKitchen blogs
Fast forward to now, I decided to make this dessert for today's event which was my Dad's birthday party. A belated party might I add. We were supposed to go out for lunch but after trying to find food I can eat at the mall yesterday that will fit with my new restricted diet, I decided to cook instead. For the dessert, all we needed was somebody to go up the coconut tree and grab the young ones and the rest were relatively easy to find in any grocery stores here. The jelly mix I use is Indian I believe but they came up with a jasmine flavored one lately so make sure you choose the almond kind. I have yet to try the jasmine variety. 

Almond Jelly with Lychees

3 20-oz canned lychees, syrup reserved
2 4.55-oz pack almond jelly
1 cup milk
4 cups young coconut meat
3 cup heavy cream
1 1/2 cup white kaong* (optional)

1. Drain the lychees and use the liquid to prepare the almond jelly. Measure 
    the lychee syrup and adjust with the milk and water to make up to 6 cups 
    of liquid. 

2. In a pot over medium heat, boil the milk and lychee syrup and slowly add 
    the almond jelly mix. Once dissolved, bring to a boil once and pour the 
    contents into a large shallow pan. Cool and refrigerate. 

3. Once the almond jelly is cool, slice into small cubes and mix with the rest 
    of the ingredients. Store in the fridge until ready to serve. 

* If using kaong, drain the kaong and wash thoroughly with water before adding to the dessert. It is usually stored in a very thick syrup and the flavor is quite overwhelming unless washed and drained thoroughly.

1 comment:

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