Almond bean curd
2 3/4 tbsp powdered gelatine.
2 3/4 tsp almond extract.
1 cup caster sugar
150 ml condensed milk (look for condensed milk made from real milk, not milk powder)
1 cup caster sugar.
1 3/4 cup Apple, Papaya or Melon, cubed (optional)
Place 125 ml water in a pan.
Splash gelatin into water and allow to sit for a minute.
Heat the mixture over moderate heat, stirring to dissolve the gelatin.
Mix the sugar, almond extract and condensed milk in a bowl.
Slowly add 700ml water stirring to dissolve the sugar.
Stir in dissolved gelatine.
Pour into a square vessel or bowl and refrigerate for at least 5 hours or until completely set.
Cut into circles, cubes or diamonds. Serve as is or add fruit cubes on sides or in between.
(Courtesy: Chef Choong Chew Loon , Royal China, New Delhi)