Ingredients:
300 gms gelatine powder
4 tbsps sugar
½ cup evaporated milk
1 tsp almond essence
2 ½ cups water
1 standard-sized can lychees
Method:
Pour the milk and water into a saucepan.
Add the gelatine and sugar and dissolve over low heat.
Put in the almond essence and mix well.
Pour the contents into a glass bowl and set aside to cool before placing it in the refrigerator to chill.
When the jelly has set, cut into cubes and serve together with lychees and syrup.
Serve in small porcelain bowls as a dessert.
