Almond Jelly

Ingredients:
Almond Jelly:
1/2 Pack (2g) Kona Kanten
3 cups (600ml) Water
50g Sugar
150ml Milk
Almond Essence

Syrup:
80ml Water
300ml Milk
50ml Cream
20g Sugar
Almond Essence

Procedure:
1. In a pan, boil 600ml water with 1/2 Pack (2g) Kona Kanten.
2. Once boiled, cook 2 minutes more in middle heat, stirring occasionally. Add sugar and almond essence.
3. Take the pan out of the stove, add milk and stir. Pour into smaller cups or forms and set aside to cool.

Procedure for Syrup:
1. Mix water, cream, milk and sugar in a pan. Heat until sugar is dissolved.
2. Add almond essence. Take the pan out of the stove just before it starts to boil. Cool in refrigerator.

To serve, pour syrup on top of jelly and enjoy!!!