Jiggly Almond Jelly with Star Anise

Jiggly Almond Jelly with Star Anise

If you have a milk pan on hand you won't even need a bowl. Even though I thought that I didn't like star anise, it really shines through in this recipe.

Ingredients: 4 servings

400 ml
200 ml
Gelatin powder
about 10 g
4 tablespoons
Almond extract
1 scant tablespoon
Star anise syrup
4 tablespoons
●Hot water
200 ml
●Star anise
Chinese wolfberry fruit or mint leaves
a small amount for decoration


1. Soak 10 g gelatin in 3 tablespoons of water.
2. In a small pan, like a milk pan, add 200 ml water and 4 tablespoons sugar and put on the heat. Dissolve the sugar.
3. Once the sugar has dissolved, stop the heat, add in the gelatin mixture and mix well until completely dissolved.
4. Once cooled, add the milk and almond extract to the mixture from Step 3.
5. Add the mixture to whatever serving dishes you wish to use and chill in the fridge.
6. Next, prepare the star anise syrup. Add the ingredients marked with ● to a pan and put on medium heat. Remove from heat once boiled.
7. When the mixture from Step 5 has set, pour the syrup over and top with whatever you like to finish.

Story Behind this Recipe

I really recommend almond jelly made with almond powder, I love the texture. This time I challenged myself to make almond jelly with almond extract instead. It came out really smooth and my friends are always asking me to teach them this gem of a recipe.