Best 9 Almond Jello Recipes

ALMOND JELLY

Steps:

• Pour 1 cup water in a bowl; sprinkle the gelatin over the water; stir until the gelatin is partially dissolved. Set aside.
• Bring 1 cup water to a boil in a large saucepan. Reduce heat to medium-low and slowly pour in the gelatin mixture. Add the milk, sugar, and almond extract; stir until the sugar and gelatin are completely dissolved; pour mixture into a large, shallow container. Refrigerate until firm, 3 to 4 hours. Cut into small squares to serve.

ALMOND JELLO

Steps:

• Pour 1 cup of unsweetened almond milk into a container and set it aside.
• After that, pour 1 cup of unsweetened almond milk, 4 tablespoons of sugar, 1 teaspoon of agar agar powder and 1 teaspoon of pure almond extract into a pot. Then, mix it very well. Turn on the fire to medium small, keep stirring and heat up until it's a little bubbling.
• Next, pour the mixture into the container with 1 cup of unsweetened almond milk from step 1. And, mix and stir it very well. Let it cool down and refrigerate for 3-4 hours.
• After, cut the almond jello into cubes.
• Put some almond jelly in a bowl and add some mixed canned fruits.

ALMOND JELLO

Steps:

• Take 1 cup of the evaporated milk, the gelatin and sugar and dissolve over low heat.
• Add 2 teaspoons almond extract.
• Take remaining 2 cups of milk,add the last 2 teaspoons almond extract,stir then add this into the hot milk.
• Stir until well blended.
• Pour into bowl and cool in fridge 2 to 3 hours.
• when firm cut into cubes adding the fruit cocktail, including liquid.
• mix lightly and serve.
• Cooking time is refrigerated time.

EASY HOMEMADE ALMOND JELLO

Steps:

• Pour boiling water into a bowl and whisk in the gelatin to fully dissolve. Add sugar and gently hand-whisk to dissolve. Add almond extract and whisk. Add milk and whisk.
• Pour into an 8x8 or similar sized dish. Chill 2-3 hours or longer.
• When completely set, cut into squares and serve with your favorite fruit. We love lychees, ripe mangoes, or mandarin oranges.

VANILLA VODKA ALMOND JIGGLERS

Steps:

• Prepare gelatin molds: use shallow pan(s) or container(s) (non-stick metal, glass, aluminum, or plastic) or ready-made gelatin mold(s), applying it with non-stick cooking spray (recommended) or covering with it saran wrap (one whole piece covering bottom and edges of pan) for easy removal.
• In saucepan over medium to high heat, bring to boil water, sugar, and agar-agar powder, stirring constantly.
• Remove from heat, then add vanilla vodka, milk, and almond extract.
• Immediately pour mixture slowly into container(s). Refrigerate until set (about 2 hours).
• Finally, remove firm gelatin from refrigerator and container(s) and place onto clean, flat surface. Use cookie cutters to make jigglers or use knife to simply cut into cubes.

ALMOND GELATIN

Steps:

• Combine gelatin with boiling water, stirring until dissolved. Stir in sugar, milk, and almond extract. Pour into a 9 inch square pan and refrigerate overnight. Cut into cubes and serve with fruit cocktail.

JELL-O PUDDING WITH NON-DAIRY MILK

Steps:

• Beat pudding mix and 1 cup milk in medium bowl with whisk 2 min. (Pudding will be thick.)
• Stir in remaining milk.
• Refrigerate 30 min.

ALMOND FLOAT

Steps:

• Place the milk, sugar, and 2 cups (460ml) water in a medium pot over high heat. Scald the milk, or bring it to just below the boiling point. In a small bowl, mix the powdered gelatin in 3 tablespoons of cold water with your fingers until completely dissolved.
• While the milk is heating, peel and dice the pineapple.
• Once the milk is almost boiling and giving off small amounts of steam, remove from the heat, add the softened gelatin and stir to dissolve. Add the almond extract and stir. Pour into a large baking dish (preferably 9-inch by 13-inch) lined with lightly oiled plastic wrap and chill - the liquid should come about 1 inch (2.5 cm) up the sides of the dish. The almond jello can be made 1 day in advance, covered with plastic wrap, and refrigerated.
• While the jello is setting, peel and dice the mango. Combine the mango, pineapple, lychee nuts with syrup and orange segments in a deep serving bowl.
• For the jicama, peel off the thick outer skin and cut the white flesh into small (1/4 inch) cubes.
• Add the jicama to the other fruits. Stir gently to combine. When the almond jello is firm, cut into diamond shapes and add to the fruit cocktail. Seasoning the dessert with a pinch of salt is optional. Serve immediately.

ALMOND GELATIN

Steps:

• Sprinkle gelatine over 2 Tbsp. cold water in small bowl; let stand 5 min. or until softened.
• Cook sugar and remaining water in small saucepan on medium heat 5 min. or until sugar is dissolved, stirring occasionally. Remove from heat.
• Add gelatine; stir until completely dissolved. Stir in milk, then almond extract.
• Pour into 8-inch square baking dish sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Cut into 36 squares.
• Drain lychees, reserving syrup. Insert cherry into center of each lychee. Arrange 6 pieces of gelatin and 3 stuffed lychees in each serving bowl; drizzle with reserved syrup.