Almond jello is a popular Chinese dessert that is light and refreshing and a lovely way to end a meal! Incredibly easy to make, it is traditionally served topped with canned fruit, but it's also delicious all by itself! It's a refreshing alternative to heavier sweeter desserts!
In a medium sized bowl or 1-quart measuring cup, add the room temperature water.
Sprinkle the gelatin over the water and stir. Set aside.
In a separate bowl or measuring cup, add the just-boiled water. Stir in the sugar until completely dissolved.
Pour the sugar water into the gelatin water and stir to dissolve the gelatin.
Add the milk and almond extract and stir.
Pour the mixture into a dish (I use a rectangular glass container with a lid).
Refrigerate uncovered for 1-2 hours before covering to reduce condensation.
Refrigerate at least 4 hours until jello is completely set.
Cut almond jello into cubes and serve with canned fruit and syrup, if desired.
Simple Syrup for serving (optional):
Add the sugar to just-boiled water and stir until the sugar is completely dissolved and the syrup is completely clear. Set aside to cool to room temperature before using. Store in a jar in the fridge.
Agar agar cannot be used as a 1:1 substitution for gelatin. Since I have never used agar agar, it is best to refer to someone who has more experience with the ingredients for the best advice if you want to use it.
Pour the jello mixture into individual serving dishes if you do not want to cut it out of a pan or dish.
Chill almond jello in the fridge uncovered for 1-2 hours before covering to avoid condensation.
Reduce the amount of total liquid by ¼ cup if you prefer a firmer jello. Increasing the liquid will make the jello too soft to cut and scoop.
Use almond milk for a non-dairy version.
Add more almond extract if you like a stronger almond taste.
My almond jello is not super sweet. If you like your almond jello sweeter, you can increase the sugar up to ⅓ cup.
Serve with canned fruit with syrup, or serve with fresh fruit and simple syrup.