• --- 2/3 cup (100g) blanched and coarsely chopped almonds
For the jelly
• --- 1 liter (4 cups) water
• --- 2 sachets (2x75g) strawberry jelly powder
METHOD
1. Pour ½ cup of water into a bowl and sprinkle with the gelatin. Set aside for 5 minutes to bloom and become jelly-like.
2. In a bowl, mix the sugar with the mastic.
In a saucepan, combine the evaporated milk, the remaining water, the sugar with mastic, and turn on the heat.
3. Bring to a good boil and add the bloomed gelatin.
Stir until the cream comes to a boil, then remove from heat. Pour the cream into a square glass dish or another dish of your choice.
4. Let the mixture cool for half an hour, then sprinkle the blanched almonds over the entire surface.
5. Allow the cream to cool completely, then refrigerate for 2 hours to set.
Meanwhile, prepare the jelly:
1. Bring the water to a boil and let it simmer. Add the strawberry jelly powder and stir until all the granules are dissolved. Let it cool completely. Take the cream out of the refrigerator, let it come to room temperature for a bit, and then add the strawberry jelly. Refrigerate to set the jelly, for about 3-4 hours or overnight.
