Ingredients and Weight:
- Almond milk: 800 ml
- Agar powder: 10 g
- Sugar: 100 g
- Lychee, canned: 1 can (200 g)
- Wolfberries: 50 g
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a medium saucepan, bring the almond milk, agar powder, and sugar to a boil over medium heat, stirring constantly.
- Reduce heat and simmer for 5 minutes, or until the mixture thickens.
- Remove from heat and stir in the canned lychee (without syrup) and wolfberries.
- Pour the mixture into individual serving glasses or a 9x13 inch baking dish and refrigerate for at least 4 hours, or until set.
Nutritional Information:
- Calories: 250 per serving
- Protein: 5 g
- Carbohydrates: 40 g
- Fat: 10 g
Dish Characteristics:
- Silky-smooth and refreshing
- Sweet and slightly nutty flavor
- Bright and colorful appearance
User Comments:
- "This jelly is so delicious and elegant. It's the perfect dessert for a special occasion."
- "I love the combination of almond milk and lychee. It's a unique and flavorful treat."
- "This jelly is so easy to make. I can't believe how quickly it set."
Special Precautions and Tips:
- Use unsweetened almond milk for a less sweet jelly.
- If you can't find canned lychee, you can use fresh lychee, but make sure to remove the seeds before using.
- If you don't have time to refrigerate the jelly for 4 hours, you can freeze it for 2 hours instead.
