• Menu
  • Skip to right header navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

CASA Veneracion: Online Cooking Class

Breakfast. Lunch. Dinner. Midnight Snack.

  • About
  • Cooking Class
  • Recipe Index
  • Search
  • Learn to Cook in 10 Weeks
    • How to Cook, Lesson 1: Know Your Ingredients
  • Recipes By Type
    • Appetizers & Snacks
    • Bread & Breakfast
    • Superb Soups
    • Chicken, Duck & Turkey
    • Fish & Seafood
    • Meatless
    • Mighty Meaty
    • Noodles
    • Rice & Grains
    • Sandwiches & Wraps
    • Side Dishes
    • Sweets & Desserts
    • Drinks
You are here: Home / Sweets & Desserts / Almond jelly with peaches, cherries and blueberries

Almond jelly with peaches, cherries and blueberries

11/30/2011 //  by Connie Veneracion

Almond jelly with peaches, cherries and blueberries | casaveneracion.com
58shares

One of the most common desserts in Chinese restaurants is almond jelly — cubes of almond-flavored jelly served with fruit pieces, usually, canned fruit cocktail. When you order a set menu for a large group, almond jelly is usually the dessert provided in the set. It’s cheap and it’s easy to prepare and it’s light enough after a very filling multi-course meal.

Personally, I prefer the other two most common desserts in Chinese restaurants — buchi (glutinous rice balls stuffed with sweet bean paste, rolled in sesame seeds and deep fried) and the tapioca pearls and mango dessert. See, I’m not a fan of fruit cocktail. It may have to do with the low quality of locally available fruit cocktails which are often 40 percent pineapples, 40 percent papayas, ten percent nata de coco and ten percent everything else. Goodness, nata de coco is not even a fruit. I understand that pineapples and papayas are plentiful in the tropics but does the proportion really have to be that lopsided? So, much as I love the comforting simplicity of jelly, I balk when it is served with fruit cocktail.

When it comes, however, to preparing dessert for a large group (as most of us are wont to do over the holidays), I tend to veer toward those that can be prepared ahead. I also prefer not to spend a ton. In that context, almond jelly makes sense. In this version, there is no fruit cocktail involved. Naturally, for reasons that I have already stated. Instead, I used maraschino cherries, canned blueberries and canned peaches.

According to some people, authentic Chinese almond jelly dessert is classified as a pudding made with soy bean curd. I don’t know about authenticity. I only know that the almond jelly desserts that I have been at restaurants over the years were made with either gelatin or agar-agar (what we call gulaman). Gelatin, of course, comes from animal skin and bones while agar-agar comes from algae or seaweeds. Either will work.

MY LATEST VIDEOS
MY LATEST VIDEOS

Where to get the almond flavoring? If you’re using gelatin, there are almond-flavored gelatin in boxes or packets. If you’re using agar-agar, you can add a few drops of almond extract which you will find in the baking section of the grocery. If you’re lucky, as I was, you might find almond-flavored agar-agar (brand is Lobo from Thailand). Got mine from SM Masinag yesterday.

I won’t specify the amount of the ingredients as everything is variable. How much fruits you’ll need depends on (1) how much gelatin you will cook and (2) what proportion between jelly and fruits you prefer.

Almond jelly with peaches, cherries and blueberries

Almond jelly with peaches, cherries and blueberries

Print Pin
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Author: Connie Veneracion

Ingredients

  • almond-flavored sweetened jelly (see discussion above as to what options are available)
  • well-chilled canned peaches (you’ll need the syrup)
  • well-chilled bottled maraschino cherries
  • well-chilled canned blueberries in syrup

Instructions

  • Cook the jelly according to package directions. You may cook it in water, milk or coconut milk.
  • Pour the cooked jelly in a shallow container so that it is no more than an inch or so in depth. Cool until firm. Cut into half-inch or one-inch cubes, depending on how small or large you like your jelly. Chill in a covered container until needed.
  • Drain the blueberries.
  • Cut the peaches into cubes about the same size as the jelly.
  • Pull off the stems of the maraschino cherries and discard. Cut each cherry into halves.
  • Divide the jelly, peaches, blueberries and cherries among individual bowls. Pour in some of the peach syrup.
  • Serve the almond jelly with peaches, cherries and blueberries cold.
Almond jelly with peaches, cherries and blueberries
58shares
Sweets & DessertsNo-bake desserts

More Like This

Holiday dessert: banana, toffee and cream

10 Favorite No-bake Holiday Desserts

Strawberry Panna Cotta

Strawberry Panna Cotta

Mascarpone sweetened with sugar and made richer with eggs are dropped by tablespoonfuls into wine glasses and topped with lady fingers soaked in espresso. Another layer of mascarpone goes on top of the biscuits and the tiramisu in wine glasses are garnished with grated chocolate. It's divine.

Tiramisu, Party Style

Mango Icebox Cake

Alex’s Mango Icebox Cake

Yogurt and Strawberries, Parfait-style

Yogurt and Strawberries, Parfait-style

Double Chocolate Ice Cream

Double Chocolate Ice Cream

No-cook Banana, Yogurt and Chocolate Dessert

No-cook Banana, Yogurt and Chocolate Dessert

Frozen yogurt: more pricey than homemade ice cream but easier to make

Frozen yogurt: more pricey than homemade ice cream but easier to make

No-bake Nutella and cream cheese dessert

The custard base for this ice cream is a modified leche flan but with vanilla added. I served the ice cream with fresh fruits.

Vanilla leche flan ice cream

Affogato: ice cream drowned in coffee

Affogato: ice cream drowned in coffee

Dulce de Leche and Chocolate Cookie Trifle

Dulce de Leche and Chocolate Cookie Trifle

Previous Post: « Dear KK: the vine tomatoes are growing wonderfully in our garden
Next Post: Part of her Christmas decorating ideas is to color her hair red and green »

Reader Interactions

Comments

  1. rachel

    11/30/2011 at 6:24 pm

    It looks like turkish desserts like water pudding (su muhallebisi/paluze) or bicibici pudding served traditionnally like almond jelly but as bgger cubes and served some drop pf rose water on top
    See tha photos here
    http://www.mutfakdefteri.com/wp-content/uploads/2011/01/su-muhallebisi.jpg

    • Connie Veneracion

      11/30/2011 at 8:56 pm

      I Googled “su muhallebisi”, “paluze” and “bicibici” separately and I’m amazed at how they resemble the Chinese dessert.

  2. Terry Ignacio

    12/01/2011 at 3:00 am

    Aaahhhh….almond jelly….my favorite since I was a kid. I love its distinctive taste .I have always enjoyed it, just as I have enjoyed (in a similar sense) watching the video of Mexicans stepping on Pacquiao while he was visiting there in Mexico. Watch it, it’s so funny!

    http://www.youtube.com/watch?v=fPPTZS0TOJY

    • Connie Veneracion

      12/01/2011 at 11:13 am

      hahahaha Nice one!

Primary Sidebar

~ Recipes ~

  • Appetizers & Snacks
  • Superb Soups
  • Bread & Breakfast
  • Chicken, Duck & Turkey
  • Fish & Seafood
  • Mighty Meaty
  • Noodles
  • Rice & Grains
  • Sandwiches & Wraps
  • Side Dishes
  • Sweets & Desserts
  • Drinks
  • Meatless
  • Ovo-Vegetarian
  • Lacto-Vegetarian
  • Ovo-lacto Vegetarian
  • Vegan
  • Keto (Low Carb)

~ Popular Today ~

  • Sinigang na manok (chicken and vegetables soup with tamarind extract) Sinigang na manok (chicken and vegetables soup with tamarind extract)
  • What's the difference between sea salt and rock salt? What’s the difference between sea salt and rock salt?
  • A Guide To Ramen Broth: Shio, Shoyu, Miso and Tonkotsu A Guide To Ramen Broth: Shio, Shoyu, Miso and Tonkotsu
  • How to make: Tsokolateng tablea (Filipino hot chocolate drink) How to make: Tsokolateng tablea (Filipino hot chocolate drink)
  • Korean beef stew a la House of Kimchi: Deconstructed recipe from the Korean beef stew of the House of Kimchi (now defunct). Stewing beef is slow cooked with beef bones, seasonings and spices. Spicy Korean Beef Stew a la House of Kimchi

Footer

Hello There!

I'm Connie Veneracion: cook, crafts enthusiast, researcher, reviewer, story teller and occasional geek.

Read more about me, the cooks and the name of the blog. If you're wondering why commenting is off by default, read this.

I am on Pinterest, Youtube, Facebook and Instagram.

Not So Fine Print

Privacy & TOS ♥ Disclaimer ♥ Get In Touch (I don’t accept guest posts, I don’t give free links and I don’t do link exchanges. Exclude me from your round-ups too. Thank you.)

Except for public domain videos, stock images and screen grabs, all images and text © Connie, Speedy, Sam & Alex Veneracion. That means do not reproduce content without written permission from the blog owner.

Copyright © 2019 CASA Veneracion · ALL RIGHTS RESERVED · Powered by Apple, Canon, coffee & ramen.