Almond Jelly with Blueberries & Mango
6 servings of jelly, plus 2 cups of syrup
- 2 envelopes Gelatin powder
- 2 cups (500 ml) Water
- 2 cups (500 ml) Whole or homogenized milk
- ¾ cup (180 ml) Sugar
- 2 tsp (10 ml) Almond extract
- 2 cups (500 ml) Fresh B.C. blueberries, rinsed and dried
- 2 Ripe mangoes, peeled and cut into 1-inch (2.5 cm) pieces
- ½ lb (250 g) Fresh ginger, unpeeled, cleaned and coarsely chopped
- 4 cups (1 litre) Water
- 2 cups (500 ml) Sugar
- 1 Star anise, whole
- Pinch Salt
- Pour 1 cup (250 ml) water into a bowl; sprinkle surface of water with gelatin and allow to bloom. When it has been absorbed, stir to partially dissolve. Set aside.
- Place the remaining cup of water in a saucepan and bring to a boil. Reduce to medium-low and whisk in the gelatin mixture, mixing until the gelatin has dissolved thoroughly.
- Add milk and sugar and stir until the sugar has dissolved. Remove from heat and stir in almond extract.
- Pour into a 9 x 9-inch pan and refrigerate until firm, about 4 hours. Cut into 1-inch (2.5 cm) squares
- In a serving bowl, mix together almond jelly, blueberries, and mango. Drizzle with ginger syrup.
- Add the ginger, water, sugar and salt into a nonreactive saucepan. Heat over medium-high heat and bring to a boil, reduce heat and simmer for 45 minutes to an hour or until syrupy.
- Allow to cool and strain through a fine-mesh strainer. Store in an air-tight container, refrigerated.
- This syrup can also be used to make a refreshing drink by adding to chilled sparkling or tonic water along with a wedge of lime and mint.