Chè Khúc Bạch

Ingredients

• 110g gelatin sheets (or 1 tbsp agar-agar powder)
• 2500ml unsweetened almond milk
• 3200ml water
• 480g sugar
• 51 can lychees in syrup (about 400g)
• 650g toasted almonds, roughly chopped
• 71 tsp almond extract
• 8A pinch of salt
• 9Fresh mint leaves for garnish

Instructions

1. 1Soak gelatin sheets in cold water for 10 minutes until soft (or dissolve agar-agar in a little cold water).
2. 2Gently heat almond milk with water, sugar and a pinch of salt in a saucepan until sugar dissolves — do not boil.
3. 3Remove from heat, stir in almond extract and the softened gelatin until fully dissolved.
4. 4Pour the mixture into a shallow tray and refrigerate for at least 4 hours until set firm.
5. 5Cut the set almond jelly into small cubes and divide between serving glasses.
6. 6Add a few lychees and a spoonful of lychee syrup to each glass.
7. 7Scatter toasted almonds over the top and garnish with a sprig of fresh mint.
8. 8Serve chilled.