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)