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Almond jelly

Kiwilimón

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Kiwilimón

Almond jelly

Name: Almond jelly
Prep time: 200 min
Cook time: 200 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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

3 h 20 min

Easy

2.67

3 comments

Kiwilimón

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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

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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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Almond jelly

Nutritional information

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

Calories

205

kcal

10%

Carbohydrates

25.0

8.3%

Proteins

7.1

14%

Lipids

10.6

16%

Fiber

1.9

3.8%

Sugar

22.1

25%

Cholesterol

112

37%

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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