1. Place sugar and 2 cups water in a large saucepan and bring to a boil. Stir throughout to dissolve the sugar. Remove from heat. 2. Sprinkle the gelatine over and stir until dissolved. Stir in the almond essence, condensed milk and 3 cups of water until well combined. 3. Pour mixture into a 19 x 29 cm slice tin and refrigerate for 6 hours or overnight until set. 4. Using a sharp knife, cut jelly into 2 cm cubes. Divide among bowls with fruits. ---------------------------------------------------------------------------
Nutrition
Ingredients
