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Recipe of Almond jelly
Recipe

Almond jelly

3 h 20 min
Easy
2.67
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42
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A very rich and easy almond gelatin with milk. Make this recipe from the day before to have the best results.
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Ingredients

8 servings
  • 2 1/2 spoonfuls of unflavored gelatin
  • 2 1/4 cups of whole milk
  • 2/3 of Cup of sugar
  • 4 eggs
  • 1/2 Cup of unsalted almond peeled soaked in water
  • 1/8 of tablespoon of 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.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    205
    kcal
    10%
    Carbohydrates
    25.0
    g
    8.3%
    Proteins
    7.1
    g
    14%
    Lipids
    10.6
    g
    16%
    Fiber
    1.9
    g
    3.8%
    Sugar
    22.1
    g
    25%
    Cholesterol
    112
    mg
    37%
    Esha
    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

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