almond jelly with fresh oranges

southern region
1 tablespoon gelatine
300ml water
300ml milk
3 tablespoons sugar
1 teaspoon almond extract
300ml fresh orange juice
2 oranges
Put the gelatine into a small bowl.
Add half the water to dissolve the gelatine and bring the other half to a boil in a small pot.
Pour the hot water into the gelatine and cold water and stir until the gelatine has completely dissolved.
Combine this with the milk sugar and almond extract in a large bowl.
Pour the mixture into a pyrex dish or square baking tin about 18cm square and 3.5cm deep.
Put it in the refrigerator for about 2 hours or until it has completely set.
Peel the oranges and remove all the white pith.
Separate them into segments.
When the almond jelly is ready cut it into 2.5cm cubes.
Put some orange segments into individual bowls.
Add some almond jelly cubes and then pour a little orange juice over each portion.
This is my version of a classic Chinese dessert. In the original version agaragar (a type of seaweed) is used instead of gelatine ground almond juice is used instead of almond extract and a sugar syrup is served with it instead of orange juice. The original version involves a long and laborious process which requires obscure ingredients. I think this recipe although it departs from the original is nevertheless a delicious and refreshing variation.
Serves 4