Almond Jelly with Fruit Cocktail

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(6 servings)

This light and refreshing dessert was always one of my favourite dim sum dishes in Toronto. Sadly, I haven't seen it here in Dallas, so I end up making it once in a while.

I imagine it would be very good with fresh fruit, but I get a bit nostalgic for the way it was served at dim sum with the canned fruit. In recent years I have bought the fruit cocktail in the refrigerator section; it seems to be better quality.

This dessert should be made with agar agar, not gelatin as the texture between the two is quite different. I purchase the agar agar in bars. Every few months I drive to a large asian supermarket (Hong Kong Market) in the northeastern part of Dallas to stock up on stuff.

2 3/4 cups water
1/3 cup sugar
6 gms agar agar, (this is the easiest measurement because of how it's packaged, bars or powder)
3/4 cup evaporated milk
1- 1 1/2 tsp pure almond extract

2 1/2 cups fruit cocktail
3/4 cup evaporated milk

If you are using the bar form of agar agar, then break into several pieces and place them into a bowl. Cover with cold water and allow to soak for about 30 minutes. Remove them and squeeze out the excess water. Tear into smaller pieces.

Combine the water, sugar and agar agar in a saucepan and bring to a boil over medium heat, and cook until the agar agar has dissolved; about 8 minutes. Remove from heat and stir in the evaporated milk and 1 tsp almond extract. Taste and add another 1/2 tsp almond extract, if needed.

Pour into a 9" square pan. It will be set by the time it's cooled to room temperature.

Cut into cubes and combine with the fruit cocktail. Serve with evaporated milk.