Start

Recipes

Desserts

Almond jelly

Kiwilimón

Recipes:

2 Photos

Upload your Photo

Kiwilimón

Almond jelly

Name: Almond jelly
Prep time: 200 min
Cook time: 200 min
Yield: 8
Cuisine: Mexicana
Ingredients: 2 1/2 tablespoons unflavored gelatin; 2 1/4 cups whole milk; 2/3 cups sugar; 4 eggs; 1/2 cups unsalted almond, peeled soaked in water; 1/8 tablespoons almond essence

3h 20 mins

Low

2.6666666666667

3 comments

Kiwilimón

	43
Favorites

Collections

Glider

Super List

Upload a picture

To print

A very rich and easy almond gelatin with milk. Make this recipe from the day before to have the best results.

Learn more about Kiwilimón

Ingredients

8 portions

Select all ingredients

2 1/2 tablespoons unflavored gelatin
2 1/4 cups whole milk
2/3 cups sugar
4 eggs
1/2 cups unsalted almond, peeled soaked in water
1/8 tablespoons almond essence

Preparation

In a small deep bowl, mix the gelatin with 1/2 cup of the milk and allow it to be absorbed for 5 minutes.

In a blender mix the almonds with the remaining milk, sugar, and egg yolks. Blend until the almond is 100% ground.

Place the almond mixture in a medium saucepan over low heat and cook until the mixture thickens a little. With a wooden spoon stir the mixture while cooking.

Remove from heat and add the vanilla essence. Then add the gelatin and mix until it has dissolved.

Pour the gelatin into a circular jelly mold. Allow it to acclimate at room temperature and then refrigerate for at least 3 hours before serving.

Unmold the gelatin and decorate with almonds or dried fruits.

PRESENTATION

Unmold the gelatin and decorate with almonds or dried fruits.

TIPS

This recipe is best done a day before so you have time to set the gelatin before serving.

Did you cook this recipe?

Upload your Photo

Print recipe for:

Almond jelly

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

At the moment this recipe does not have the data of the Nutritional Information.

Information per 100gr. Portion, provided by

Rate this tip

Ratings (3)

Anonymous

18/06/2016 22:08:32

Tiene muchos errores la receta La receta está muy mal escrita no te especifica bien y. No tien un orden entonces los tiempos no quedan y la frenética se hizo fea. Por respetar tanto a que la mezcla de almendras se hicier espesa. Las medidas no son fáciles de sacar. Y además se equivocan y en los pasos ponen escencia de vainilla en vez de escencia de almendras.

Andrea Santa Ana del Castillo

24/02/2015 14:10:26

y la esencia de almendra? No se explica cuándo se usa la esencia de almendra, ni tampoco viene la vainilla en los ingredientes. Las claras del huevo no se usan?

Alejandro Dominguez Rivera

12/02/2013 07:11:53

muy buena solo hay que tener un poco de cuidado Las almendras amargas, contienen una elevada proporción de cianida, un componente tóxico y que ingerido en grandes dosis podría ser mortal ten en cuenta esto al momento de comprar tus almendras pide almendras dulces y no amargas