Some desserts just feel like home, and this Almond Jelly is exactly that for me. My mom used to make this often, and every spoonful brings back memories of family gatherings and comforting moments.
It’s soft, creamy, and lightly sweetened—the kind of dessert that feels both simple and special. One thing I’ve come to appreciate over the years is how much of a difference pure almond extract makes. Its rich, authentic nuttiness gives this jelly a delicate yet bold flavor that instantly brings me back to my childhood.
Traditionally known as "Annin Tofu" (杏仁豆腐) in Chinese cuisine, almond jelly is a light, refreshing dessert with a silky texture. Despite the name, it contains no tofu but is loved for its smooth, melt-in-your-mouth quality.
My mom always served it chilled with canned longans, and that pairing of creamy almond jelly with juicy, syrupy fruit was pure comfort. Now, making and eating this dish is deeply nostalgic for me—it’s a simple pleasure that reconnects me with family traditions and the warmth of home.
If you’re looking for an easy, make-ahead dessert that feels both elegant and comforting, give this recipe a try. It’s incredibly simple to make with just a few ingredients, yet the result is something truly special.
Pair it with longans, fresh fruit, or even a drizzle of honey for your own twist. I hope this almond jelly brings you the same warmth and joy it has always brought me.
Ingredients:
(Serve 8)
Gelatin Sheets, 14g
Whole Milk, 500g
Granulated Sugar, 100g
Pure Almond Extract, 1 TSP
Sea Salt, Pinch
Canned Longans, For Serving
Equipment
Sauce Pot
Ramekins
Directions:
Bloom the gelatin sheets in 200g of water.
Transfer milk and 200g of water to a sauce pot.
As soon as bubbles start to form along the edge, add in the sugar and the bloomed gelatin along with the water.
Stir and cook until the sugar and gelatin have completely dissolved.
Add in almond jelly and salt.
Stir to combine well.
Taste and adjust for seasonings with sugar.
Transfer to ramekins.
Give it a taps on the counter to remove any bubbles or you can use a blow torch.
Chill in the fridge overnight or until set.
Serve with some longans or fruits of your choice.
Enjoy.
Nostalgic is every mouthful...
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