| 1 | Sprinkle gelatine over cold water, add sugar. |
| 2 | Pour boiling water over, stir until sugar and gelatine have dissolved. |
| 3 | Add milk and almond essence, stir well. |
| 4 | Pour mixture into four individual serving dishes, set aside until cool. |
| 5 | Refrigerate until firm. |
| 6 | Decorate with peeled thinly sliced chinese gooseberries and strawberries. |
| 7 | from chinese cooking class cookbook |
