Japanese White Jello Recipe
Ingredients
4 cups milk
5 tablespoons sugar
3 eggs, slightly beaten
2 packages unflavored gelatin
1/2 cup cold water
Vanilla or almond extract to taste
1 can lychee fruit for garnish
Directions
Combine the milk and sugar in a saucepan.
Bring to boil over high heat.
Reduce heat.
Gradually stir in the eggs and cook, stirring, for one minute.
Remove from heat.
In a separate dish, mix the gelatin with the water until the gelatin is dissolved.
Stir into the milk.
Add the vanilla or almond extract, mixing well.
Pour into a jello mold.
Cover and chill.
Before serving, garnish with the lychee fruit and drizzle with some of the syrup, if you wish.
Bring to boil over high heat.
Reduce heat.
Gradually stir in the eggs and cook, stirring, for one minute.
Remove from heat.
In a separate dish, mix the gelatin with the water until the gelatin is dissolved.
Stir into the milk.
Add the vanilla or almond extract, mixing well.
Pour into a jello mold.
Cover and chill.
Before serving, garnish with the lychee fruit and drizzle with some of the syrup, if you wish.
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