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Method :
Pour the milk and water into a
saucepan. Add the gelatine and sugar and dissolve
over low heat. Put in the almond essence and mix well. Pour the contents into a glass bowl and
set aside to cool before placing it in the refrigerator to chill. When the jelly has set, cut into cubes
and serve together with lychees and syrup. Serve in small porcelain bowls as a
dessert.
Serves 4-6
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