Mischa's Almond Jelly recipe

Ever since I encountered Maria's almond jelly at Hancock Street a few weeks ago, I've managed to perfect a simple recipe that I will share. The ingredients are a bit hard to find but that's part of the fun - poking around in Chinatown on a quest to find everything. Who knows what you will discover along the way?

Mischa'a Almond Jelly

1. In a medium bowl, dissolve 3/4 cup of almond flour into 2 cups of water to make almond milk. Add 2 cups of whole milk and set aside.
2. Boil an additional 2 cups of water in a medium pot. Add 2 tablespoons of sugar (do not use artificial sweetener) and 1 heaping teaspoon of agar powder. Stir until dissolved.
3. Slowly add the milk mixture, then remove from heat and keep stirring for a few minutes.
4. Strain into another pot and ladle into a sheet pan or mould, removing bubbles from the surface.
5. Cover with cellophane so there is no air between wrap and the surface of the jelly. My theory is that this will prevent a "skin" from forming on the jelly.  
   
6. Refrigerate until set and cut into pieces. Serve with fruit and a little bit of syrup. I like to use canned lychee and Mandarin orange slices.