Almond Milk Gelée
A light dessert made with almond milk that contains almost no fat and only 123 calories.
Ingredients
- 12 sheets white gelatin
- 400 ml milk (1.5% fat)
- 50 g raw cane sugar
- 1 bottle bitter almond flavoring
- liquid sweetener to taste
- 10 lychees
- 2 tbsp almond sticks
- 1 handful unsprayed organic rose petals
Instructions
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1.
Soak the gelatin in a large bowl with cold water.
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2.
Heat milk, sugar and 200 ml water in a pot while stirring until the sugar dissolves.
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3.
Squeeze out excess water from the gelatin and add it to the warm milk mixture. Stir until the gelatin has dissolved.
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4.
Remove the mixture from heat, season with bitter almond flavoring and sweetener as desired.
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5.
Rinse an oval baking dish (750 ml capacity) cold. Pour the almond milk into it and refrigerate for at least 6 hours, preferably overnight.
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6.
Before serving, peel the lychees like eggs, halve them and separate the flesh from the seed.
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7.
Toast the almond sticks in a dry pan until lightly brown. Let cool.
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8.
Briefly dip the dish with the gelée into hot water. Run a knife along the edge to loosen the gelée. Flip onto a plate, garnish with lychees, almonds and rose petals, and serve.
