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Janny's agar-agar jelly and lychees
( SERVES 20 )

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Delicate little agar-agar jellies are perfect served with Asian fruits.

¾ cup	Sugar
5½ cups	Water
7 g	Agar agar powder, swallow globe brand, plain, not coloured
2 drops	Almond essence, about 1/2 tsp
375 ml	Evaporated milk, (carnation creamy)
2 drops	Food colouring, as desired
1 can	Lychees, rambutans or longans to serve

Put the water and sugar into a large saucepan and sprinkle on the agar-agar powder.
Stir over a gentle heat until the mixture comes to the boil. Immediately lower the heat and simmer very gently for 15-20 minutes.
The liquid should shimmer, rather than bubble. Add the evaporated milk and simmer for a further 5 minutes. Add the almond essence.
If you wish, add a few drops of food colouring. If you want several different colours, divide the liquid between measuring jugs and colour each one separately.
While the liquid is still hot, pour it into moulds. Set aside until cold. To unmould, run the tip of a sharp knife around the edge of the jelly. Tip upside down and turn out.
You may need to help the jelly to drop out by squeezing the mould or by pressing a small flexible spatula along one edge of the jelly until it loosens. You do not need to dip the moulds into hot water.
Serve individual jellies in little bowls with a lychee and a spoonful of syrup from the can. Or unmould a large jelly into a serving bowl and surround it with the lychees and syrup.