Almond Jelly with Lychee | IDDSI Level 4 Dessert Recipe

IDDSI Level 4 (Pureed) | 20 minutes + 2 hours chilling | Easy

Almond jelly (杏仁豆腐, almond tofu) is a beloved Cantonese cooling dessert, traditionally served with canned lychee or mandarin segments in a light syrup. The delicate almond-fragrant jelly, made from almond powder and gelatine, is pressed into fine crumbles and served alongside smooth pureed lychee to achieve IDDSI Level 4 throughout. Refreshing, elegant and genuinely enjoyable — this is texture-modified dessert at its best.

Ingredients (4 servings)

Almond jelly:

• 40g sweet almond powder (南杏粉, southern almond / apricot kernel powder)
• 8g gelatine powder
• 400ml whole milk
• 200ml water
• 30g caster sugar
• A few drops almond extract (optional)

Lychee puree:

• 200g canned lychee (drained)
• 100ml lychee syrup from the can
• 50ml cold boiled water

Method

Almond jelly:

1. Sprinkle gelatine powder over 50ml cold water and allow to bloom for 5 minutes until swollen.
2. Combine milk, remaining water and sugar in a small saucepan. Heat over medium heat to approximately 70°C — do not boil.
3. Add almond powder and whisk until fully dissolved with no lumps.
4. Remove from heat. Add bloomed gelatine and stir until completely melted and incorporated.
5. Add almond extract (optional). Strain through a fine sieve into a shallow tray.
6. Refrigerate for at least 2 hours until fully set.

Lychee puree: 7. Pit and halve canned lychee. Blend with lychee syrup and cold water for 30 seconds until smooth. Strain to remove any fibrous strands.

Assembly: 8. Remove almond jelly from the tray. Use a fork to break it into small crumbles of approximately 0.3cm — do not cut into cubes, as these may be too firm. 9. Divide into serving bowls and spoon lychee puree over the top. Serve immediately (chilled).

Texture Test

IDDSI Level 4 confirmation: Pressed almond jelly crumbles yield immediately under gentle spoon pressure and collapse — they do not spring back. Lychee puree flows slowly and smoothly. The overall texture is uniform with no firm lumps.

Important: If almond jelly is cut into cubes larger than 1cm, it may reach Level 5–6 firmness. Always press into fine crumbles to ensure Level 4 compliance.

Safety Notes

⚠️ Jelly particle size — almond jelly must be broken into crumbles of no more than 0.5cm. Larger pieces may not yield sufficiently at Level 4.

⚠️ Almond type — this recipe uses sweet southern almond powder (南杏粉), which is safe. Do not use bitter northern almond (北杏, which contains trace amounts of cyanogenic glycosides). Most packaged almond dessert powders use the sweet variety; verify the label.

⚠️ Milk allergy or lactose intolerance — substitute unsweetened almond milk or oat milk; the jelly will set slightly softer, which is acceptable for Level 4 use.

Sourcing in Hong Kong

• Sweet almond powder (南杏粉): Available at Nanshun (南順), health food stores, PARKnSHOP and Wellcome baking sections, and Chinese herbal medicine shops
• Gelatine powder: Supermarket baking aisle
• Canned lychee: Supermarket tinned goods section — choose lychee in syrup (連汁) for the puree

Nutrition

Approximately 180 kcal per serving, 6g protein, moderate calcium. Almond powder contains unsaturated fatty acids and Vitamin E; lychee is high in Vitamin C and potassium, supporting hydration and electrolyte balance. This makes it a particularly good choice as a summer dessert for elderly residents who need encouragement to consume more fluids.

Cultural Note

Almond jelly (杏仁豆腐) has been a fixture of Cantonese dim sum dessert menus and tong sui shops for generations. Its name in Cantonese — “almond tofu” — reflects both its creamy white appearance and its silken, yielding texture. Traditionally served chilled with canned fruit, it is the quintessential Hong Kong summer dessert: cooling, light and fragrant. This Level 4 adaptation preserves the essential character of the dish — its delicate almond scent, the clean sweetness of lychee — while ensuring that elderly residents with dysphagia can enjoy it safely and with pleasure.