Rich, Thick, Almond Jelly Recipe by 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 Almond Jelly for Adults Almond Jelly for Adults 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 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 Rich, Thick, and Juicy Almond Tofu Blanc Mange Rich, Thick, and Juicy Almond Tofu Blanc Mange I made this aiming for the taste that I enjoyed at a French Resturant. I not only wanted this to be smooth, but I also wanted to make a thick pudding that melts in your mouth, so I make this with both gelatin and kanten. Please keep stirring when heating to keep it from burning. This becomes much more authentic when adding in amaretto. You can increase it to suit your tastes of you like. Recipe by La Land cookpad.japan Rich, Creamy Almond Tofu Rich, Creamy Almond Tofu I wanted to have a rich almond jelly that's just as good as the ones served in restaurants. I topped mine with goji berry. Mango jam or apricot jam are also suitable. It's also tasty without topping. Recipe by Yu-ko cookpad.japan Orange Jelly Orange Jelly I wanted to make jelly in a jiffy whenever I wanted to! So I thought up this recipe. Use 100% fruit juice. If you prefer jelly that's a little bit softer, you can use 6 g of gelatin instead. Please adjust the amount of sugar according to your taste. Recipe by Nacchi sencho 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 Strawberry Jelly Strawberry Jelly I love strawberries so I use lots of them. I always make this when I can get my hands on cheap and tasty strawberries. I finally came up with this recipe after many trial and errors, thinking about the following points: To prevent discoloration, the gelatin liquid should be pinkish, prevent scum floating on top and keep a nice strawberry texture. The picture has two layers, and the bottom part is milk pudding. I used gelatin that requires 250 ml liquid per 5 g gelatin powder. Please check the gelatin package and adjust the amount of liquid you use. Recipe by Ma-nyan 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 Almond Jelly for Adults Almond Jelly for Adults 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 cookpad.japan Almond Jelly for Adults Almond Jelly for Adults 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 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 Rich, Thick, and Juicy Almond Tofu Blanc Mange Rich, Thick, and Juicy Almond Tofu Blanc Mange I made this aiming for the taste that I enjoyed at a French Resturant. I not only wanted this to be smooth, but I also wanted to make a thick pudding that melts in your mouth, so I make this with both gelatin and kanten. Please keep stirring when heating to keep it from burning. This becomes much more authentic when adding in amaretto. You can increase it to suit your tastes of you like. Recipe by La Land cookpad.japan Rich, Thick, and Juicy Almond Tofu Blanc Mange Rich, Thick, and Juicy Almond Tofu Blanc Mange I made this aiming for the taste that I enjoyed at a French Resturant. I not only wanted this to be smooth, but I also wanted to make a thick pudding that melts in your mouth, so I make this with both gelatin and kanten. Please keep stirring when heating to keep it from burning. This becomes much more authentic when adding in amaretto. You can increase it to suit your tastes of you like. Recipe by La Land cookpad.japan Rich, Creamy Almond Tofu Rich, Creamy Almond Tofu I wanted to have a rich almond jelly that's just as good as the ones served in restaurants. I topped mine with goji berry. Mango jam or apricot jam are also suitable. It's also tasty without topping. Recipe by Yu-ko cookpad.japan Rich, Creamy Almond Tofu Rich, Creamy Almond Tofu I wanted to have a rich almond jelly that's just as good as the ones served in restaurants. I topped mine with goji berry. Mango jam or apricot jam are also suitable. It's also tasty without topping. Recipe by Yu-ko cookpad.japan Orange Jelly Orange Jelly I wanted to make jelly in a jiffy whenever I wanted to! So I thought up this recipe. Use 100% fruit juice. If you prefer jelly that's a little bit softer, you can use 6 g of gelatin instead. Please adjust the amount of sugar according to your taste. Recipe by Nacchi sencho cookpad.japan Orange Jelly Orange Jelly I wanted to make jelly in a jiffy whenever I wanted to! So I thought up this recipe. Use 100% fruit juice. If you prefer jelly that's a little bit softer, you can use 6 g of gelatin instead. Please adjust the amount of sugar according to your taste. Recipe by Nacchi sencho 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 Strawberry Jelly Strawberry Jelly I love strawberries so I use lots of them. I always make this when I can get my hands on cheap and tasty strawberries. I finally came up with this recipe after many trial and errors, thinking about the following points: To prevent discoloration, the gelatin liquid should be pinkish, prevent scum floating on top and keep a nice strawberry texture. The picture has two layers, and the bottom part is milk pudding. I used gelatin that requires 250 ml liquid per 5 g gelatin powder. Please check the gelatin package and adjust the amount of liquid you use. Recipe by Ma-nyan cookpad.japan Strawberry Jelly Strawberry Jelly I love strawberries so I use lots of them. I always make this when I can get my hands on cheap and tasty strawberries. I finally came up with this recipe after many trial and errors, thinking about the following points: To prevent discoloration, the gelatin liquid should be pinkish, prevent scum floating on top and keep a nice strawberry texture. The picture has two layers, and the bottom part is milk pudding. I used gelatin that requires 250 ml liquid per 5 g gelatin powder. Please check the gelatin package and adjust the amount of liquid you use. Recipe by Ma-nyan cookpad.japan