Almond jelly with lychees

This is a jelly that adults will get on board with - beautifully flavoured with fresh lychees and almond essence.

  • 15 mins preparation
  • Serves 4
  • Print


Almond jelly with lychees
  • 1 tablespoon gelatine
  • 1/2 cup (125ml) boiling water
  • 1 1/4 cup (310ml) low-fat milk
  • 1/4 cup (55g) caster sugar
  • 1/2 teaspoon almond essence
  • 560 gram can pitted lychees, drained, syrup reserved
  • mint leaves, to serve


Almond jelly with lychees
  • 1
    Lightly spray ice cube trays with cooking oil spray. Combine gelatine and 3/4 cup water in a bowl. Add boiling water and stir to dissolve gelatine. Stir in milk, sugar and almond essence. Pour into prepared trays. Chill for 2 hours, until set.
  • 2
    Turn jelly cubes out onto a board. Place on plates with lychees and mint. Drizzle with 3/4 cup of reserved lychee syrup and serve.


To vary this recipe, try making it with the segments and juice of two oranges instead of the lychees.