CREAMY ALMOND and LYCHEE JELLY Using. Mr. Hat Gulaman

My sister sent me this recipe that she got from the internet.
Certified yummy. Thanks Mr. Hat Gulaman for sending your products!


CREAMY ALMOND and LYCHEE JELLY

1 can whole lychee in syrup (please put aside 1 cup of lychee juice)

For the Almond jelly:
1 sachet unflavored white 25g Mr. Hat Gulaman
3 cups water
1 cup milk
1/4 teaspoon almond extract
1/3 cup sugar

Instructions
1. In a pot, add the water and gradually sprinkle jelly powder, stir until dissolved.
2. Bring to a soft boil then remove from heat. Add milk, sugar, and almond extract and stir until completely dissolved.
3. Pour mixture in a 9x9-inch square pan and let it cool to set.
4. Using a knife, cut through the almond jelly horizontally and then diagonally to make diamond-shaped cubes.
5. Transfer almond jelly to a large bowl or container with led.

For the Lychee jelly
1 sachet unflavored white 25g Mr. Hat Gulaman
3 cups of water
1 cup lychee syrup
1/3 cup sugar

Instructions
1. In a pot, add the water and gradually sprinkle jelly powder, stir until dissolved.
2. Bring to a soft boil then remove from heat. Add lychee syrup and sugar, then stir until completely dissolved.
3. Pour mixture in a 9x9-inch square pan and let it cool to set.
4. Using a knife, cut through the lychee jelly horizontally and then diagonally to make diamond-shaped cubes.
5. Transfer lychee jelly to the large bowl containing the almond jelly.

6. Add the lychees including the remaining liquid syrup from the can. Cover and chill.
7. Serve cold