desserts

Method

Blend the ground almonds with 300ml of water until smooth, then strain through muslin cloth, pressing gently to extract all the almond milk into a bowl. In a saucepan, bring the remaining 300ml water to a boil with the caster sugar and agar-agar powder, stirring constantly for 2 minutes until the powder dissolves completely. Pour the hot mixture into the almond milk whilst stirring continuously, then add the evaporated milk and almond extract, mixing well. Divide the mixture into serving bowls and leave to cool and set at room temperature for 30 minutes, then refrigerate for at least 2 hours until fully set. Serve chilled topped with the tinned lychees and a little of their syrup.