ALMOND JELLY CHUNKS WITH SWEET TANGY LONGAN

Steps:

• Combine milk & sugar, bring to a boil and stir frequently while taking care not to let the milk boil over. Turn off the flame.
• Stir in the almond extract.
• In a separate small bowl, pour in some of the hot milk & sprinkle in the gelatin powder. Whisk until dissolved with a fork.
• Return & stir the gelatin mixture into the rest of the hot milk.
• Pour into a square wet mould & store in refrigerator until set & chilled through (I usually make this in the morning or afternoon & leave it in the fridge until after dinner).
• Cut into little cubes or diamonds.
• In a large bowl, combine the longan & its syrup with the lemon zest & juice.
• Add in very cold water until the mixture is not too sweet (I don't like mine very sweet so I usually add in more or less a cup).
• Gently stir in the almond cubes/diamonds & scatter a handful of ice cubes if desired.
• You can also toss in a few split maraschino cherries, if you like!
• Put out serving bowls and let everyone serve themselves =) Enjoy!