100ml evaporated milk
1/2tsp almond essence
4tbsp cannedcocktail fruit
1. Wash agar-agar and cut into short pieces. Add water and simmer for 10-15 min until dissolved. Add sugar to dissolve.
2. Add evaporated milk and almond essence to the solution. Stir well.
3. Rinse jelly mould or baking tin with cold water.
4. Pour agar-agar solution into jelly mould or baking tin. Leave to cool and chill in the refridgerator.
5. Cut the almond jelly into cubes. Add cocktail fruit and syrup.