
Thai · Dessert
Almond Agar Jelly & Fruit Salad (Almond Float)
From the zcook collection
Chilled almond-flavoured agar jelly cubes served with mixed fruit in a light syrup.
- Vegetarian
- Thai
- Dessert
- Total
- 3 hr 50 min
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 8–10 servings
- Level
- Medium
- Energy
- 185 kcal
Method7 steps · about 3 hr 50 min
Step 1: In a pot, add the water (2 cups) and stir in the agar agar powder (5 tsp). Bring to a boil, stirring constantly.
Step 2: Once the mixture boils fully and the agar powder is dissolved, add the 3 cups milk and ¾ cup sugar. Stir until the sugar dissolves. If desired, bring the mixture just to a boil, then turn off the heat.
Step 3: Stir-in almond extract (1–1½ tsp) and pour into the mold. Let cool to room temp, then refrigerate for at least 3 hours or until cold.
Step 4: In a pot, combine sugar (¼ cup) and water (1 ½ cups), and heat until the sugar is all dissolved and the syrup is just steaming but not boiling.
Step 5: Turn off the heat and add all "sturdy fruits", i.e. fruits that can stand to be cooked without turning into mush, leaving out anything that will turn mushy or discolour in the heat, like grapes and strawberries.
Step 6: Let cool to room temp, then stir in the remaining "delicate fruits".
Step 7: Chill the fruit in syrup for a few hours until cold so its flavours infuse. Cut the cold, set almond jelly into cubes and serve with the chilled fruit and syrup.
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