Almond Jelly For Adults Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I wanted to make a more runny almond jello, since that's the way I like it, and thought up of this combination of ingredients. Adding cassia wine to the syrup gives a sophisticated edge. This recipe yields enough for 5 soba cups worth. You can chill this either in the pan, transferred to a bowl, or in individual containers. Feel free to chill it in whatever container you prefer. It's very runny, so is impossible to slice into or cut with cutters. Recipe by Setsubunhijiki I wanted to make a more runny almond jello, since that's the way I like it, and thought up of this combination of ingredients. Adding cassia wine to the syrup gives a sophisticated edge. This recipe yields enough for 5 soba cups worth. You can chill this either in the pan, transferred to a bowl, or in individual containers. Feel free to chill it in whatever container you prefer. It's very runny, so is impossible to slice into or cut with cutters. Recipe by Setsubunhijiki Almond Jelly for Adults Share its first Cooksnap! I wanted to make a more runny almond jello, since that's the way I like it, and thought up of this combination of ingredients. Adding cassia wine to the syrup gives a sophisticated edge. This recipe yields enough for 5 soba cups worth. You can chill this either in the pan, transferred to a bowl, or in individual containers. Feel free to chill it in whatever container you prefer. It's very runny, so is impossible to slice into or cut with cutters. Recipe by Setsubunhijiki I wanted to make a more runny almond jello, since that's the way I like it, and thought up of this combination of ingredients. Adding cassia wine to the syrup gives a sophisticated edge. This recipe yields enough for 5 soba cups worth. You can chill this either in the pan, transferred to a bowl, or in individual containers. Feel free to chill it in whatever container you prefer. It's very runny, so is impossible to slice into or cut with cutters. Recipe by Setsubunhijiki Ingredients 5 servings 400 ml Milk 200 ml Water 1 tsp Powdered kanten 4 tbsp Granulated sugar 5 shakes Almond essence 150 ml ☆Water 2 tbsp ☆Granulated sugar 1 tbsp Cassia wine 15 Goji berry 400 ml Milk 200 ml Water 1 tsp Powdered kanten 4 tbsp Granulated sugar 5 shakes Almond essence 150 ml ☆Water 2 tbsp ☆Granulated sugar 1 tbsp Cassia wine 15 Goji berry Cooking Instructions 1 <Syrup> Add the ☆ ingredients to a pan and heat. Once the mixture has boiled, take it off the heat, mix in the cassia wine whilst cooling and then leave to chill in the refrigerator. 2 <Almond Jello> Use the pan from Step 1 without washing it. Pour in the water and powdered kanten and put back on the heat. Boil the mixture for 1-2 minutes while stirring. 3 Take the pan off the heat and add the sugar. Once the sugar has dissolved, add in the milk and almond essence. When the mixture has completely cooled, leave to set in the refrigerator. 4 Pour over plenty of syrup and serve with goji berry. 1 <Syrup> Add the ☆ ingredients to a pan and heat. Once the mixture has boiled, take it off the heat, mix in the cassia wine whilst cooling and then leave to chill in the refrigerator. 1 <Syrup> Add the ☆ ingredients to a pan and heat. Once the mixture has boiled, take it off the heat, mix in the cassia wine whilst cooling and then leave to chill in the refrigerator. 2 <Almond Jello> Use the pan from Step 1 without washing it. Pour in the water and powdered kanten and put back on the heat. Boil the mixture for 1-2 minutes while stirring. 2 <Almond Jello> Use the pan from Step 1 without washing it. Pour in the water and powdered kanten and put back on the heat. Boil the mixture for 1-2 minutes while stirring. 3 Take the pan off the heat and add the sugar. Once the sugar has dissolved, add in the milk and almond essence. When the mixture has completely cooled, leave to set in the refrigerator. 3 Take the pan off the heat and add the sugar. Once the sugar has dissolved, add in the milk and almond essence. When the mixture has completely cooled, leave to set in the refrigerator. 4 Pour over plenty of syrup and serve with goji berry. 4 Pour over plenty of syrup and serve with goji berry. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on April 06, 2014 14:05 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Jiggly Almond Jelly with Star Anise Jiggly Almond Jelly with Star Anise I really recommend almond jelly made with almond powder, I love the texture. This time I challenged myself to make almond jelly with almond extract instead. It came out really smooth and my friends are always asking me to teach them this gem of a recipe. Use 3 tablespoons water to dissolve the gelatin. -10 g of gelatin will give you quite a runny jelly. If you want it firmer, please add a little more gelatin powder. I used the A-U brand gelatin. -It also looks nice if you pour the mixture into a large container and then scoop it out into smaller ones. For 4 servings. Recipe by matchbox cookpad.japan Milk Jelly (Almond Tofu) - Our Family Recipe Milk Jelly (Almond Tofu) - Our Family Recipe I've been making milk jelly with this ratio. This is a note to myself. Do not boil the milk as it will lose flavor. Warm to lukewarm. When chilled, the sugar taste less sweet so season the mixture on the sweeter side. If you're not using molds or cutting the jello, you can add an additional 100 ml of milk to make it looser. Recipe by twinflower cookpad.japan Sugar-Free Fruit Kanten Jelly Sugar-Free Fruit Kanten Jelly This is a sugar-free fruit kanten that you can use as a part of a dessert or to enjoy the natural sugars of the juice. You can increase the amount of kanten if this is a bit acidic. You can top with syrup if you like sweet things. Or, you can add sugar to the leftover juice. If you want to make a strong citrus dessert, squeeze lemon juice on top when eating and enjoy the refreshing taste. Recipe by Mikki-an cookpad.japan Coffee Jelly Coffee Jelly I adapted a recipe I saw in a book to use instant coffee, and added a little sugar. If you have granulated sugar, use that instead of regular white sugar. I think it gives a slightly more refined sweetness. As I wrote in the introduction, I added a lot of gelatin to make it the consistency I like, so you can use less if you prefer. Recipe by Shoutaboo cookpad.japan Annin Dofu (Almond Flavored Jelly) with Loquat Kernels Annin Dofu (Almond Flavored Jelly) with Loquat Kernels There is a loquat tree that my father planted in at my parents' house. Every year when the fruits ripen, I like to eat them as-is, but I also want to do something with them. To be honest I really don't like loquat or almond jelly, but I do like them in this recipe since it doesn't taste like artificial essence. Pay attention at Steps 3 & 7. If you use more than 4 kernels to this portion of water or leave the mixture to infuse for more than 30 minutes it might become bitter. If you use unripe loquat kernels, you may have the same problem. Infusing with 3 kernels for 10 minutes is enough. You can taste how strong the aroma is at Step 4. You can freeze the kernels too. Recipe by Keyco* cookpad.japan As-Is Orange Jelly As-Is Orange Jelly I made this hoping that my kids would eat this than using a normal mold. You can of course, make this in a normal jelly mold. Avoid poking holes in the skin when you scoop out the flesh! For about 4 oranges' worth. Recipe by Minimy cookpad.japan Jiggly Almond Jelly with Star Anise Jiggly Almond Jelly with Star Anise I really recommend almond jelly made with almond powder, I love the texture. This time I challenged myself to make almond jelly with almond extract instead. It came out really smooth and my friends are always asking me to teach them this gem of a recipe. Use 3 tablespoons water to dissolve the gelatin. -10 g of gelatin will give you quite a runny jelly. If you want it firmer, please add a little more gelatin powder. I used the A-U brand gelatin. -It also looks nice if you pour the mixture into a large container and then scoop it out into smaller ones. For 4 servings. Recipe by matchbox cookpad.japan Jiggly Almond Jelly with Star Anise Jiggly Almond Jelly with Star Anise I really recommend almond jelly made with almond powder, I love the texture. This time I challenged myself to make almond jelly with almond extract instead. It came out really smooth and my friends are always asking me to teach them this gem of a recipe. Use 3 tablespoons water to dissolve the gelatin. -10 g of gelatin will give you quite a runny jelly. If you want it firmer, please add a little more gelatin powder. I used the A-U brand gelatin. -It also looks nice if you pour the mixture into a large container and then scoop it out into smaller ones. For 4 servings. Recipe by matchbox cookpad.japan Milk Jelly (Almond Tofu) - Our Family Recipe Milk Jelly (Almond Tofu) - Our Family Recipe I've been making milk jelly with this ratio. This is a note to myself. Do not boil the milk as it will lose flavor. Warm to lukewarm. When chilled, the sugar taste less sweet so season the mixture on the sweeter side. If you're not using molds or cutting the jello, you can add an additional 100 ml of milk to make it looser. Recipe by twinflower cookpad.japan Milk Jelly (Almond Tofu) - Our Family Recipe Milk Jelly (Almond Tofu) - Our Family Recipe I've been making milk jelly with this ratio. This is a note to myself. Do not boil the milk as it will lose flavor. Warm to lukewarm. When chilled, the sugar taste less sweet so season the mixture on the sweeter side. If you're not using molds or cutting the jello, you can add an additional 100 ml of milk to make it looser. Recipe by twinflower cookpad.japan Sugar-Free Fruit Kanten Jelly Sugar-Free Fruit Kanten Jelly This is a sugar-free fruit kanten that you can use as a part of a dessert or to enjoy the natural sugars of the juice. You can increase the amount of kanten if this is a bit acidic. You can top with syrup if you like sweet things. Or, you can add sugar to the leftover juice. If you want to make a strong citrus dessert, squeeze lemon juice on top when eating and enjoy the refreshing taste. Recipe by Mikki-an cookpad.japan Sugar-Free Fruit Kanten Jelly Sugar-Free Fruit Kanten Jelly This is a sugar-free fruit kanten that you can use as a part of a dessert or to enjoy the natural sugars of the juice. You can increase the amount of kanten if this is a bit acidic. You can top with syrup if you like sweet things. Or, you can add sugar to the leftover juice. If you want to make a strong citrus dessert, squeeze lemon juice on top when eating and enjoy the refreshing taste. Recipe by Mikki-an cookpad.japan Coffee Jelly Coffee Jelly I adapted a recipe I saw in a book to use instant coffee, and added a little sugar. If you have granulated sugar, use that instead of regular white sugar. I think it gives a slightly more refined sweetness. As I wrote in the introduction, I added a lot of gelatin to make it the consistency I like, so you can use less if you prefer. Recipe by Shoutaboo cookpad.japan Coffee Jelly Coffee Jelly I adapted a recipe I saw in a book to use instant coffee, and added a little sugar. If you have granulated sugar, use that instead of regular white sugar. I think it gives a slightly more refined sweetness. As I wrote in the introduction, I added a lot of gelatin to make it the consistency I like, so you can use less if you prefer. Recipe by Shoutaboo cookpad.japan Annin Dofu (Almond Flavored Jelly) with Loquat Kernels Annin Dofu (Almond Flavored Jelly) with Loquat Kernels There is a loquat tree that my father planted in at my parents' house. Every year when the fruits ripen, I like to eat them as-is, but I also want to do something with them. To be honest I really don't like loquat or almond jelly, but I do like them in this recipe since it doesn't taste like artificial essence. Pay attention at Steps 3 & 7. If you use more than 4 kernels to this portion of water or leave the mixture to infuse for more than 30 minutes it might become bitter. If you use unripe loquat kernels, you may have the same problem. Infusing with 3 kernels for 10 minutes is enough. You can taste how strong the aroma is at Step 4. You can freeze the kernels too. Recipe by Keyco* cookpad.japan Annin Dofu (Almond Flavored Jelly) with Loquat Kernels Annin Dofu (Almond Flavored Jelly) with Loquat Kernels There is a loquat tree that my father planted in at my parents' house. Every year when the fruits ripen, I like to eat them as-is, but I also want to do something with them. To be honest I really don't like loquat or almond jelly, but I do like them in this recipe since it doesn't taste like artificial essence. Pay attention at Steps 3 & 7. If you use more than 4 kernels to this portion of water or leave the mixture to infuse for more than 30 minutes it might become bitter. If you use unripe loquat kernels, you may have the same problem. Infusing with 3 kernels for 10 minutes is enough. You can taste how strong the aroma is at Step 4. You can freeze the kernels too. Recipe by Keyco* cookpad.japan As-Is Orange Jelly As-Is Orange Jelly I made this hoping that my kids would eat this than using a normal mold. You can of course, make this in a normal jelly mold. Avoid poking holes in the skin when you scoop out the flesh! For about 4 oranges' worth. Recipe by Minimy cookpad.japan As-Is Orange Jelly As-Is Orange Jelly I made this hoping that my kids would eat this than using a normal mold. You can of course, make this in a normal jelly mold. Avoid poking holes in the skin when you scoop out the flesh! For about 4 oranges' worth. 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